Did my first turkey today in the MES. I have been smoking meats for years, and I must say I love that thing for poultry or things that really don't need as much smoke. Anyway - I let the wife make the brine, and OMG I hope she can remember what all she put in it. I know one thing was pickling spice. The aromatics were amazing. It smelled so good when I took it out of the brine - I just coated it in butter, on top and under the skin. No rub. Smoked it in cherry and mesquite till the IT of the breast was 165. Damn - that;'s all I can say. My wifes brine came through with the smoke and I have never tasted a better turkey. I have to give her all of the credit on this one - LOL.