Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Used William O'Reilly's brine for 16 hours. The skin is salty and crisp. I should have taken it off at 170 and let it rise but I didn't. Took it off at 180. The meat is tender, moist and not salty. The texture of the meat was affected much deeper than with a rub. If you don't want salt, don't eat the skin. I used brown sugar and will try Tamari sauce instead of soy next