Brined the turkey (12 pound) overnight using a basic gallon of water and one cup or brown sugar and kosher salt. After rinsing and drying I mixed 2 sticks of butter with about a half of a small bottle of Montreal Poultry. I packed a good bit of this under the skin and rubbed the remainder all over the bird and sprinkled some more of the seasoning on top. I also stuffed the turkey with a quartered onion and an apple. Just a quick pick of the WSM (best damn smoker over ever owned) getting up to temp. If you look real close you can see the reflection of my vertical brinkman smoker as well as a great looking guy ;-) A pic of the bird after resting. Great looking color IMO and crispy skin! The pics really don't show just how juicy this white meat was. I have always been a dark meat poultry guy but this white meat was AMAZING! The entire turkey took about 3.5 hours and I used Cherry for the entire smoke. Hope you guys enjoy the view and I hope to add many more! Thanks again for all of the help in the other thread. This board is amazing!