make a mild brine using kosher salt, sea salt or any non-iodized salt. Add in a handful of raisins, maybe a cutup apple, peppercorns, thyme and maybe some rosemary. Actually, some grocery stores now stock brine kits with herbs. Soak you turkey in the brine--time depends on size of turkey. Go easy though. Steer clear of the overnightsoak suggestions unless you like salty turkey. then smoke as normal. Probably will take less time to cook and should be moister than your nonbrined product. Make sure you refrigerate while brining. If the bird is big they do sell large brining bags at many grocery stores. When I do a large bird (20 lb or larger) I clean one of my coolers, add turkey and fill with brine and ice.
