This was by far the best turkey that we've ever eaten. I would probably drop the salt just a little bit but not by much. I used three cups kosher salt, two cups brown sugar, one cup white sugar, one and a half cups molasses, three tablespoons pink salt cure number one to three gallons of water. Lots of stirring injected the breast with about three syringes full on both sides one syringe per drumstick. Cut up some citrus fruit, four bay leaves, handful of peppercorns and some Montreal steak rub and left it brine for 36 hours. After 36 hours I pulled it out of the brine stuffed the fruit in the cavity squeezing it a little bit as I put it in. Gave it a rub down with mayo to be a binder for my favorite barbecue rub. Injected a stick of butter with some swamp dust seasoning and lemon juice into the breasts and dark meat. Smoked at 225 for about a half hour a pound. Pulled it off at 160. Stick it under the broiler then tent.dont walk away from the stove this goes pretty fast . Don't tent it too long definitely messed up the skin. I've never gotten a super crispy skin w a full smoked bird unless at some point you crank up the temp. I have in the past added baking soda to my rub on chicken and it definitely helps just didn't do it on this one. If you give it a try let me know how it comes out.
