What your favorite brine, seasoning or rub for smoking a turkey?

Kosher salt, dark brown sugar, water and a little bit of the rub I use

Smoked Goose / Turkey Brine 10 # > 20
Ingredients:
1 gallon cold water
2 quarts apple juice
2 quarts orange juice
1 cup salt Kosher or coarse salt
1/2 cup brown sugar
10 whole cloves
1 tablespoon ground nutmeg
Preparation:
Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves and nutmeg. Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water.
Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the refrigerator.

I've used this a few times and have been happy.

https://kinders.com/products/butchers-brine-kit/

Also the key to a great turkey when cooked in an oven is to take it out of the oven when almost done then put it in a cooler lined with aluminum foil and let it steam its self in there for at least 1 1/2 hours. Then remove, carve and serve.

Anyone ever spatch cocked their turkey? I think that's the term if not I'll throw an extra $5 in the offering tomorrow

Wild turkey or farm?

Farm turkey. Thanks for the tips guys I'm going to try my hand at one this year. The wife is still doing the traditional turkey so I'm covered.
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What about shoving butter under the skin? Inject or not?

I put mine in a slow roaster with chicken and vegetable stock plus seasoning until it's falling apart then strain and shred / cut into large boneless pieces, return to the roaster on warm usually there are 0 leftovers

No brine.
Put in an aluminum pan with an inch or so of apple cider
Cook in a Texas style BBQ over indirect heat with real wood.
When the bird gets to the desired color, cover with aluminum foil.
6-8 hours depending upon size of turkey and fire.
Periodically baste some of the juice over the bird.
Some of the cider will steam away, so replenish as needed
Cooked slow and long is the best.

Done a lot of chicken that way. Will be doing my first spatchcocked turkey for thanksgiving.

I have an older turkey in the freezer I should try this on. I've never cooked a whole turkey.

Keith

I cook 2 birds every year as we do both sides of the family at my place. Overnight brine and Spatchcock them. Seems like keeping them flat ensures that I hit temps for both dark and white meat at the same time. Couldn’t imagine smoking them any other way.

Spatchcocked chickens but have only smoke turkey breasts.

Spatchcocking produces a more uniform thickness which helps get the whole bird done at the same time.

Nothing worse than cutting into something and finding out it is undercooked, especially poultry

Will game shears work to spatch a turkey or do you have to break out the sawzall?