First Turkey Smoke

Looks great. When I do mine I do a whole bird in brine for 5 days and it's always tasty and juicy. 

I usually brine overnight in a fridge.

RubrChickenHead said:

Thanks. Is there ever a point where brining makes the meat too salty? I'm going to try a whole bird soon.

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I think so, at least when you do bacon where you brine it for 9+ days you many times have to soak it in water prior to smoke it.  However the 5 day's works on whole turkeys.  I do my salmon for 2 days and that works well as well.  Here's a turkey I did. Sorry didn't do a very complete q-view but instructions will give you the idea.  Again your's looks great. 

http://www.smokingmeatforums.com/t/90788/weekend-turkey

Here is a good read on Brining...http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx  The jury seems to be out on too much brine time. Different articles have said different things and peoples Personal experience says something completely different. I like 1/2C (3.5oz) Morton Kosher Salt per Gallon Water and usually go overnight, 12-20 Hours, for any Poultry from Chicken Parts to 14Lb Turkeys. I have had the unexpected happen and have brined 8Lb Roasters for 3 days and noticed no difference from the Overnight Soak. Many Brine Recipes call for 10oz of Salt or 3X what I use, so I can see where 1-2 hours per Pound can become Critical to avoid a Salty Bird. As Every Great Chef I know has said regarding Salt, " You can always add more but you can't take it out..." Try different concentrations and times with cheapo Chicken Thighs until you find what you like, that's what I did to get to the Brine I like...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Thanks Jimmy. 

This Turkey Day....I want to smoke one...and fry the other.  We usually do 2 fried turkeys.  Thanks for putting the info here on those.....I cant wait to try one.  Going to be my next adventure soon before the day comes.

Great Job thanks for sharing.

Great looking turkey!!!!