So started off with part 1: The Brine http://www.smokingmeatforums.com/t/173039/fabulous-turkey-step-1-the-brine#post_1269342 ..... on to part 2! Here is the bird out of the brine, the red marks are from the cranberries, patted it dry with paper towels My under/over skin rub: 75/25 butter/olive oil, salt, pepper, & poultry seasoning. ..... rub on turkey.... the wife decided the turkey needed to pose for the photo... lol. Into the smoker running at 250° with apple wood, the foil pan under the turkey has 4 cups chicken broth, onion, celery, crushed garlic cloves, Tony Chacharro's Creole Seasoning, and the gizzards and neck from the turkey - can you say GRAVEY!. The small foil packet is a clove of garlic with the top cut off and some olive oil for smokey roasted garlic, that will be used in the mashed potato's. Little bit of wind and a tad on the cool side so wrapped the smoker in the welding blanket.... all tucked in and cruising along with thin blue smoke! Now just have to kick back and relax for 6-7 hours. ..... natives are restless with anticipation! 4 hours in..... looking good! Sorry about the slightly blurry pics, our camera quit working so have to use the phone. All done! Oh man, this thing smells good! .... couple of the sides, stuffing and green bean casserole (with bacon and caramelized onions). My plating method was being critiqued by the puppy! Money shot! The part that makes it all worth while. ..... honestly.... we don't abuse this dog, she weighs in at a portly 105 lbs. at 19 months old. HAPPY THANKSGIVING ALL!! HOPE YOURS WAS AS ENJOYABLE AS MINE!