Wet brine for turkey

I am thinking since my turkey is 20 lbs and it might be more difficult to keep a good temp on the smoker it might be best to use the spatchcock method. This way I don’t have to rush the cooking as much.

Would you consider dry brining? It's easier, less messy and produces a juicier chicken

Procedure - 1.5 to 2 Tsp. of kosher salt per pound + the science behind dry brining

Dry brining works just fine. Osmosis is going to occur regardless if the bird is in water or not. There is enough moisture there to facilitate osmosis.

Depends, but it's above 165 which makes it fine to eat.

There's a reason why you really shouldn't cook a bird whole. It makes it difficult to time the proper cooking time for all the parts.

I've been using Alton Brown's Honey brine for years.

16 oz of honey
1lb Kosher Salt
1 gallon of hot water (Just hot water from the tap)
1 7lb bag of ice
2 quarts of vegetable broth

pour the hot water into a medium size cooler. Not too big or the liquid won't cover the bird.

You can also put it into a large pot like a turkey fryer pot if you have room to put it in the fridge.

Add the salt and stir to dissolve.
stir in the honey and broth.
Add the ice and stir.

I usually put the cooler outside because it's colder. I have one brining right now but my cooler is in the garage because it's 0 outside.

Put the turkey in the cooler and close the lid. Brine for 12-24 hours. take it out and pat it dry. Rub the skin with vegetable oil and cook using your preferred method.

I cook mine in the smoker between 300-350. This is the only brine I've ever used because everyone likes it so much, and it's simple to throw together.