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Thanks Jim. With the apple brine, is there a dominant apple flavor? My family is more in favor of a straight forward, traditional turkey. But I feel like they would enjoy this recipe, assuming there isn't an overwhelming apple flavor.

I did a test run this week with a basic brine that turned out very well. However, for Thanksgiving next week, I'm interested in trying something with a little more flavor and I'm between Larry's JD Maple and the Apple Brine on this site. I assume the JD Maple has a hint of sweetness to it - is...

Jim, thanks for the feedback. See link below for brine recipe. http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey.html

Hi, I am smoking my first turkey next week for Thanksgiving on my 18.5" WSM and have 3 quick questions: 1. Low and Slow or High and Fast? I have seen some recipes that call for low smoking around 250 degrees for 6 hrs or so, and others that call for high smoking around 350 degrees for 3-4 hrs...