re: School me on smoking and brining a turkey UPDATED W/ PICS

I don't smoke turkeys or eat them because I don't like smoked meat so no help there.

But I do brine and have for many years and i feel like Fatsmorris having to continue typing this. I'm sure the dry brine is fine I'm just comfortable with this. Not sure why on earth anyone would think it would be watery. It's not.

Basic brine is one cup salt, one cup sugar to each gallon of water. Mix well until all is dissolved. Some heat it but I don't. Submerge turkey completely in brine and refrigerate up to 24 hours which I prefer on a turkey. Remove and rinse very well inside and out with cool water, then dry very well. If you have time then put turkey in icebox on a sheet pan uncovered for as many hours as you can.

Season and cook as you like.

Pork roast, chicken for about 10-12 hours. Pieces of chicken cut up about 6 hours. My wife brines chicken pieces for 3 hours.

Good luck.