Got two turkeys in the pickle right now, my son is bringning one over today he did last week for an employee and we'll smoke it today, the other to be smoked Thanksgiving morning.
I use a wet brine of 1 gal. water, 1 cup sugar, 1 cup brown sugar and 1 cup salt, plus 1 tbsp. DQ Cure. Inject the breasts and soak in the pickle for a week (depends on the size of the container you're soaking it in, you may have to make up a couple batches of it.). Pull out, smoke to 165°, and you've got a ham-flavored smoked turkey, a true delicasy! You could bone out the breasts and butterfly them and only soak a couple days and
they should be pickled enough before smoking.