Alrighty folks, well the bird is in the brine!
I started off by melting 1 cup honey, mixed that into some luke warm water (8 cups) then I poured in 1 cup of pickling salt (no iodine, same as kosher) I mixed this until dissolved. I followed that by covering the top layer of the water with a thin layer of Sage and onion powders. Whisk in until suspended. I then tossed in about 2 cups of dehydrated wild saskatoons, wild cranberries and some saltan raisins. These should impart a fruity flavour to the brine as well as reconstitute them. Ill use them in my stuffing. I like to try and use native plants and herbs in my foods. I collected the sage here in the fall, just before they set seed. The berries I picked and dehydrated over the course of the summer.
I have apple wood in the yards, just need to chunk it up. Ill have lots of time to get this done while I let this guy brine until tomorrow.
Here it is, tho I moved it to a different container so that the whole bird would be submerged.
Any recommendation on smoke time? I have a little chief, I put the blanket on it and it usually ends up at around 190C, tho tomorrow is supposed to be a bit warmer outside, I may get a better temp. If I dont, Ill be smoking out in the chief and finishing it in the oven or slow cooker.