I'm cooking my first Holiday bird and would like to hear from our fellow OG chefs...go
I like to use apple juice and salt. I put the turkey in a huge pot and add enough apple juice to cover it. Then I just dump two cups of salt in and stir it a little. I keep it in the fridge overnight and then smoke it the next day. You get just a tiny hint of apple flavor in every bite of turkey. 
post this, please. Recommended by another OGer, very good method by Mr Brown.
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^^^ Could you do that same thing if you weren't going to smoke it? Like if I was just gonna cook it in the oven afterwards?
NiteProwleR - post this, please. Recommended by another OGer, very good method by Mr Brown.Ill try:
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Stackdoe - ^^^ Could you do that same thing if you weren't going to smoke it? Like if I was just gonna cook it in the oven afterwards?I dont see why not
Put turkey in large pot. Cover turkey in water. Remove turkey. Add in 2 cups kosher salt. 2 cups brown sugar. Can add other random spices. Boil. Stir. Let cool all the way down. I add ice. After completely cool add turkey back in. Let sit minimum 13 hours. I don't have room in refrigerator so I keep adding ice all night. Brining a turkey will reduce time turkey needs to cook by an hour or two due to heat conduction from the brine. Its awesome. 
I use Alton Brown's method: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
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No access to a smoker, but that does sound good!
I've used alton brown's method for the past three years at thanksgiving and Christmas both and it's definitely the way to go. Really simple and hard to screw up.
The turkeys have been moist and flavorful every time
Apple Juice, Milk, Salt, Sugar. Inject it into the turkey with a syringe.
Agree witht the others on Alton Brown's method / recipe. It turns out amazing.
After you eat your first brined bird you prob will never not brine again. Enjoy!
VUs for all, bitches. Keep em coming
This is by far the best brine I have used on turkey and chicken.
Patio Daddio's Ultimate Turkey Brine
Ingredients
1 1/2 gal Ice water (lots of ice)
1/2 gal Hot tap water
2 cups Dark brown sugar
1 1/2 cups Kosher salt
1/4 cup Old Bay seasoning (available in most grocery stores)
1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
Juice of 2 lemons
Juice of 2 oranges
Extra ice as needed
Notes:
If you can't find the Chinese five spice, just use allspice.
This recipe is scaled for a 14-16 pound turkey. You will need to scale it up for larger birds.
A good time guideline is 45 minutes per pound.
Here is the link to the step by step instructions.
http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html
What type of thermometer do you guys recommend for a turkey? The single use type or something high quality?
4pdboxing - What type of thermometer do you guys recommend for a turkey? The single use type or something high quality?I lile the kind with a probe and a wire that zi cam keep in the turkey the whole time without opening the smoker. Depending on the seal on your oven it may work indoors as well.
PatriarchyManifest -4pdboxing - What type of thermometer do you guys recommend for a turkey? The single use type or something high quality?I lile the kind with a probe and a wire that zi cam keep in the turkey the whole time without opening the smoker. Depending on the seal on your oven it may work indoors as well.
I also love a good wired meat probe! IN
I stuffed mine with green apples and onion last year and it turned out really juicy