Hi Everyone...Happy Weekend! I think I will be smoking a bunch of turkeys for the neighborhood on Thanksgiving, so I wanted to do one in advance just for me. That way I could refine my process and ensure that everyone's birds were awesome for their special holiday. I smoked a turkey last year and I will tell you that it was without question the best bird I have ever eaten. Here is what I'm doing: I have an 11 lb bird that I put in a large ziploc bag. I hate to put large quantities of brine (and bird) in the refrigerator in case they would spring a leak, so I do this in a cooler. Here is the turkey in the cooler waiting for some more brine. Brining the bird - A must for poultry (IMHO) and I am using a brine of salt, brown sugar, pepper, garlic, thyme, sage, and a touch of molasses. I usually put it in the blender and spin it around to make sure everything is well disolved. A couple of years ago, I was complaining about my POS blender, so Mrs. Engineer got me this one. It is really heavy, very powerful, and doesn't have that stupid Frappe' button on it...I mean who the hell knows what frappe' is any way. I think if your blender has buttons on it, it should have one that says "margarita", but I digress......My blender has an on and off switch, and a dial that controls the speed which is read on a tachometer...No kidding, my blender has a tachometer! Here we are moving at 5000 RPM. Turkey and Brine is in, and I'm filling the cooler with Ice. This can now sit outside in the garage, and be safe and not pose a leakage danger to my fridge. Tomorrow, I am going to smoke this with Cherry, Apple, and Pecan mix, and also make some dynamite gravy in the smoker....stay tuned!