Two 10# HoneySuckle turkey's. These were awesome size and had no legs on them which was perfect as they get over done most the time anyway. Did a 24hr water brine on both, then did a buttermilk brine for 24hrs as well. Brine was Todd's recipe but using my rub. Followed to a T. After brined, I mixed up Todd's Bacon Butter recipe using my rub again and stuffed mounds of it evenly under the skin after Spatchcocking the bird being smoked. Fried one took about 35-40 minutes. Smoked one took about 2 1/2 hrs. Both birds were so juicy. Skin was a little soft on the smoked one which I didn't mind as it just peels off anyway. Birds were unreal. That recipe was definitely a keeper.