I usually fry, but I've been smoking so much meat lately and haven't smoked a turkey in years, I decided it was time. I didn't brine because the package said "flavor added", so I figured someone had already, but I did inject Tony Chachere's buttery stuff (the same I used when I fry). I also made sure to squirt some between the skin and meat, and rubbed it all over the outside of the bird too. Then I sprinkled generously with herbs de provence. Smoked over apple wood on my kamado joe at 325-350 until the breast was 165. Rested it as long as I could stand it. Wow. It was just as juicy as any fried bird I had ever done, but had that touch of smokeyness we all love. It was awesome. I will do this a lot more often. Best of all, I didn't have to deal with 3 1/2 gallons of peanut oil. I hope the picture comes through. Not sure I've figured out how to add them yet.