For those of you who smoke turkeys, I brined my turkey for a day and a half and with most brine's salt is a top ingredient. I substituted soy sauce for half of the salt the brine called for. Man was this good and gave the bird a great flavor. The family and friends raved about it and I wanted to pass it along. Thanks for all the great tips, the Easter turkey was great. Also smoked a fatty with the turkey. Bacon and sausage then wrapped it around a venison tender loin with some onion in there. Smoked the turkey on the bottom rack and half way through put the fatty on the top rack and let the pork fat drip down tenderizing the bird with pork fat. Boy what a combo dinner.