This was cured/brined with my turkey pastrami breast and thighs. I went with a wet brine this time, I believe I went with a good choice. Smoked with cherry wood.
I used Tom’s smoke bombs. Man they are awesome.
The breast and thighs have been pulled also but a dry rub put on them and wrapped in shrink wrap for a bit to have turkey pastrami. The other wing and leg went to someone else. I like to share, nock on the door will you test this for me? 
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They look great! 
I have 6 whole frozen turkeys I need to brine and cure. The problem is turkeys take up alot of room to wet brine. I may only do 2 at a time.
Man, with my room even after deboneing the breast and thighs of one turkey is a challenge. I finally found a source of juniper berries. I used to picked through pickling spice but after finding these I believe I found a milder and more controllable spice for my rub. Juniper Berries are pretty impressive.
The wings and legs could have gone longer but I didn’t want to do the traditional thing. These were moist and tender but had to pick through those tendons but man the flavor was on spot.
Forgot the cheese cloth was used up but I will get some before the smoke. Though, with this old camuto smoker I got and those smoke bombs Tom created I’m going half and half. Two with cheese cloth and 2 without.
I am so close to controlling the temp with the guidance of IDO of this old thing with lump charcoal I feel confident experimenting.
The turkey had a limp I was told.
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