Ok guys had a really good couple days and got my 2 spring turkeys.. One was about 19lb, the other was 23. Plan on making pepperettes out of the legs and thighs, jerky out of the breasts of one.. and the other I want too smoke as just breasts.. anyone have any good brine recipes for turkey breasts?? approximate time of optimal brining? Plan on using high mountain for my jerky and pepperettes. want homemade brine for the breast. I can control heat at 250 very well in my smoker for extended periods.. and plan on using apple, pear or cherry for the wood. Will this be a good combo?