First Turkey

[Pat J.]

I finally took the plunge and purchased a 18.5 WSM recently and have one smoke under my belt. I am going to smoke a turkey that I have had in the freezer for awhile and unfortunately it is not of the "natural" variety, but has 8% enhanced on the label. I wanted to try a brine, but now am not so sure after reading the boards on this site. Can anyone make a suggestion regarding brining? Maybe a lighter brine or something.

Thanks

 

[LarryR]

I've done a flavor brine using 1/2 the normal salt on enhanced birds with very good results. My go to turkey brine is a Jack Daniels and Maple Syrup.