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Ok - I totally want to make this but I have kosher turkey breast - help - Do I brine minus the salt? Will it come out the same with the breast?

Wow...I think I just drooled into my keyboard. This sounds amazing.

We're hosting my family for Thanksgiving this year, and among the guests is my ultra-frugal, no-bargain-is-too-good-to-pass-up, and "I'm an expert on all things" father. Several years ago, he had a bad experience with a Butterball brand turkey. He called the company to complain and got coupons for three free turkeys in the mail. Well...as you might expect, that made the pain of the terrible turkey go away in his mind and Butterball was redeemed. Nonetheless, last year, he opted away from the Butterball brand and went with a less expensive grocery store variety. While cheap, it was terrible, and he was sorely depressed when they didn't send any coupons in the mail. He's called three times to see what variety we've purchased and how we're cooking it. I think I'll tell him we're having this. Perhaps the only thing Dad likes better than a bargain is a tasty treat out of a smoker! Happy Thanksgiving!

Brining the bird is the way to go. Sounds delicious.

Wow, this recipe looks amazing!!!

This is my first time trying the brined turkey and on the grill. I grill everything and Im hoping for a delious tast and flavor.

@ranger99: You can cook this between 225-325 and it'll turn out fine. I cook it at a higher temperature to get a crisper skin and to make sure the bird doesn't become overly smokey, which ends up overpowering all other flavors in the turkey.

Alton Brown had instructions on how to make your own homemade smoker on his F.N. site.. I am not sure if they are still there or not.