For those who have questions about smoke-roasting a turkey for the holidays,
the Virtual Bullet website has a very good set of instructions -- with
pictures even -- of a good, solid method and 'how to' guide.

It includes information on: how to brine the fowl in question (and has
recipes for a few brine mixtures), post-brine preparation of the bird for
the pit, information specific to setting up the WSM (although most of the
tips can apply to any pit), cooking the bird, the post-cook resting and
carving, and collecting drippings for gravy.

http://www.virtualweberbullet.com/turkey6.html


A couple of other good brine recipes from our own TFM and our late, great
Hound:

Hound's Citrus Brine

2 gallons water
2 cups kosher salt
3/4 cup brown sugar, lightly packed
1 each juice of 3 oranges
1 each juice of 3 limes
1 each juice of 3 lemons
1 each rinds from oranges, limes and lemon;
1 sliced white onion
1 head of garlic, crushed
1 bunch of cilantro, chopped
4 serranos to taste
2 tbs rough ground cumin
2 tbs rough ground coriander
1/2 cup extra virgin olive oil

Place the bird and plenty of brine solution in an appropriately-sized
container and leave refrigerated overnight prior to cooking. A cooler works
fine also. I use a 5 gal beverage cooler for all but the biggest turkeys.
Frozen soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1
gallon of water}.

An hour before cooking take the bird out and thoroughly wash it down with
cold water for at least 30 seconds.

You can place aromatics like garlic heads, apples, citrus in the cavity of
the bird for the cooking. I like also to place orange slices between skin
and meat. This works for either chickens or turkeys.

If you eliminate the brine (salt and water) the rest of the recipe makes an
excellent marinade for grilled chicken.


The Fat Man's Chicken Kickin' Brine (I double the quantities for a turkey)

1 gallon water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs Italian seasoning

Combine all the ingredients in a stock pot. Bring to a boil, turn heat down
to a simmer. Simmer and stir frequently until all the ingredients are
dissolved.

Allow to cool to room temperature before immersing the meat.

When you're ready to cook, drain and rinse the bird thoroughly; pat dry. If
you have time and like crispy skin, put the dry bird back in the 'fridge for
a while, uncovered.

Season again (no more salt please!) - you won't need butter or oil under the
skin to keep it moist, but if you like the flavor, by all means. Slices of
citrus under the skin, especially with the citrus brine above, are good.


--
Dave
www.davebbq.com