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I have adapted this recipie - http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe/index.html
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
I then put in the bradley for 4 hours of smoke @ 225F - continue until an IT of 160F
I have used Hickory and Cherry with great results.