Brine

Marinades

1 gallon water
3/4 cup salt
2/3 cup soy sauce
3/4 cup sugar
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon black pepper

I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Use for 16 hours. The skin is salty and crisp. Take it off at 170.   The meat will be tender, moist and not salty. If you don't want salt, don't eat the skin. I