My wife and I have a resturant here in Oregon and I smoke alot of turkeys during the holidays so hears what I do: Brine 1 1/4 cups kosher salt, 3 cups brown sugar, 1Qt apple juice, 1/4 cup soy sauce. I prefer birds of about 10 lbs. and I brine for 48 hrs.

I use apple wood to smoke with and I smoke at 225 for 3hrs. then to get that really nice brown I put themin the oven at 325 for about an 1Hr. or till the temp at the thigh is at 165.