Doing a turkey for the first time today. Got a nice 10 lb that I spatchcocked and brined for 24 hrs. Brine had salt, honey, Brown sugar, lemon, thyme, rosemary and pepper. Put the thighs in there just for the hell of it for about12 hrs. Smoking over hickory at 275 on my new braunsfell stick burner. I'll try and keep some q view coming