Printed it out.....sounds good.
Hope you like it, my family sure did. I have a couple other suggestions based on my experience.
Directions say to brine in a 5 gallon bucket. That was not going in the fridge at my house! What I did instead is put the turkey in double garbage bags with the brine. By snugging up the bag you can make sure it is fully covered. I then put it in a cooler on my deck with some blue ice to keep things cold. Worked great (and kept peace in the kitchen)
Also if you are doing a 20lb turkey be careful of temperature management. I've read that turkey should not be between 40-140F for very long. The larger the bird the longer it takes to come up to temp especially if you use an unregulated temp type smoker. Most recommend no larger than 14lbs which is about what mine have been. I didn't try turkey until I got the Bradley (used to have a Chief) which allows you to regulate the temp independent of the smoke. Did you split your turkey before you smoked it last year? That probably solves the problem.