My first turkey. A 20 pounder I smoked on vacation. I let it brine for 24 hours in 1/2 cup salt per gallon of water brine. Ended up needing 4 gallons of water to cover it. Let it brine in a cooler with ice. I rubbed it down with my bird rub then smoked her at 250-275F for about 5 hours until the breast read 180F and the joints were all loose. It was so juicy and tasted great! The leg was a meal in itself. My wife made a large bowl of turkey salad with a breast and a thigh. It was awesome, too. I'll definitely do it again when I've got a crowd big enough to handle it.
