[cabmandone]

Originally Posted by wdfifteen

I completely submerged my 20 pound turkey in a brine of water, salt, sugar, and a mirapoix of onions, celery, and garlic for 24 hours. It was about 2 cups of salt and 2 cups of dark brown sugar to a gallon of water. I probably made 2 to 2 1/2 gallons and used a whole stalk of celery, 3 big onions, and 3 heads of garlic. I chopped the onions and celery into 2 inch chunks and smashed the garlic cloves with the side of a knife.
After 24 hours in the brine, I patted it dry and injected the meat with a mixture of powdered salt and powdered garlic in a liquid of half butter and half olive oil. I made about half a cup. After that it went into my electric smoker at 220 for 15 hours. I used about 2 cups full of hickory chips for the smoke. I put it in the smoker at 9 PM and went to bed.
Every one raved about the turkey, the white meat was done, but not dried out. The legs were over done and pretty dry, but still edible.

See! My answer would have been "slow and low"...