We had our TG dinner today since we were on vacation on Thursday. Did this recipe as well. Turned out GREAT. Very tender and juicy.

One note. Mrs. FM makes gravy out of the drippings and didn't anticipate the salt being in there. So the gravy was VERY salty.

Well, that's good to know. I've only ever used a basic brine of salt, sugar, and water on turkey, pork, and chicken. Sounds like the best thing to do for flavor is to use a simple brine, then rub some herbs under the skin afterwards.

And FM, I'm sorry your gravy was so salty. Did you use kosher or table salt? Kosher salt grains are bigger, so if you substitute table salt, you're supposed to use a smaller amount. I would try that, and maybe rinsing off the turkey and cavity of extra salt after the brining is done.

We just use Morton Tenderquick curing salt. Rub liberally over entire turkey and let it sit for a day or two. Penetrates very nicely. A couple of hours in the smoker helps too.