Good info, thanks for that.
Not much to post. Gave it a 12 hour bath in Boomyalls brine. Rinsed it, pat it dry put a little black pepper on it. Smoked at 250/300*. Used a combo of apple wood and a little red oak. No spritzing, no basting just let it go. Not even sure how heavy that bird was, about 10 pounds? Was done in a little over three hours. Was super moist and tasty.
I use an offset smoker and use wood. Pulled it at 165 and let it sit tented with foil for about half hour.
Did you mean brined? Answer is no I buy a butterball frozen turkey.
Maybe not "Food Grade," but I put a plastic bag in a 5 gal bucket and depending on size of the bird, but things around the bird outside the bag to help fill the area and use less brine. Then tie the bag tight to help pull the brine around the top of the bird.
If it has 'X% solution of xyz added' it is brined.
