I have smoked many a turkey but I have never thought to brine it. After ready many posts here (thanks to all) I thought I would give it a try. Using a recipe I found here for a brine I got a 15 lb turkey and let it sit in the brine for about 30 hours. I used all apple wood and had the temp right at 250 degrees.
I have to say the brine made a difference, my wife said while the turkey has always been very good this one was just juicier. I will be using a brine next time for sure.
Here is the Turkey about an hour in:
When the Turkey was close to being done I realized there was a lot of space just not getting used, so I ran out and got a nice roast and some chopped up beef for fajitas:
Turkey breast sliced off: