I have a 12 pound turkey curing at home in Pops brine right now. I am looking to smoke it tomorrow.
I cut up the bird, taking off the backbone to save for stock, also removed the wing tips and drumstick ends. Also since my electric smoker doesn't get too hot, I already removed the skin. I figured the smoke and cure will penetrate the flesh much easier this way and I won't have to deal with rubbery skin again.
I followed the recipie for 1 gallon, except I only added 6 tablespoons of brown sugar. I also added some chopped onion, garlic, carrots and celery. I injected the bird and will cure for about 36 hours before starting the smoker. Looking forward to posting the results tomorrow.