I drew the short straw and I am hosting Thanksgiving for the 1st time. I purchased two fresh turkeys from the local grocer. One about 13lbs and the other about 17lbs. The 13lber will be going in the WSM and the 17lber will be going in the oven. I decided to brine both. For the smoked turkey I followed the turkey brine posted on the guide on this site with the exception that I used ground garlic, onion, powder and tyhme (which I used less than what recipe called for) I also used ACV as I didn't have anything else on hand. Also added in the optional brown sugar and red pepper flake. I did dissolve salt and sugar on low heat prior to cooling and adding more cold water to cover. For the roasted turkey brine I used white sugar and Put sprigs of thyme in brine as well. No ACV in the oven brine. I have both in the cooler with a bag of ice out in the garage. I will take them out tomorrow night and put them in the refrigerator to dry overnight so they are ready for Thanksgiving Day. I will update with pics of rub and Qview. Happy Thanksgiving everyone!