Ok, this bird was dry-brined for three days, then all I did was add an quartered onion and apple to the cavity along with some cranberries, injected it with Zatarain's creole butter marinade (even came with the injector!!!!), added poultry and Gates rubs to the outside, put it in the vertical smoker for ~7 hours and BAM, some of the best tasting turkey I've ever made.
