I finally got around to my first attempt at a smoked turkey. Cleaned the critter and tossed him into an ice chest with 30 pounds of ice, a gallon of cran-apple juice, and made a brine with salt, sugar, oranges, red onion, celery, rosemary, thyme and sage. 18 hours later, I pulled him out, rinsed and filled the cavity with more orange quarters, celery and tied the legs across to hold this in. He went breast down over apple smoke and when the temperature reached 155, out he came. The meat was tender, moist and now it is almost completely gone. Just enough left for a couple sandwiches tomorrow (or maybe tonight) It was unusual that we had such a sunny day and although it was around 40F outside, it was pleasant.