This is something I am trying. It had been discussed around Thanksgiving with SmokinOkie. This is the first test run using a turkey breast.

Simple Spicy Turkey Brine

½ cup Kosher Salt
½ cup Sugar
1 Gallon Water
2 T Tender Quick
1/4 cup Zatarains Powdered Crab Boil Seasoning

Allow to sit in brine 24 hours for turkey breast, whole turkey for 48 hours. Cook at 250 degree setting until breast gets to 170 internal.

Sounds pretty good.

Post results please.

I cut into the turkey last night. It was very juicy and tasty. It pretty much tasted like other brined turkeys. I was disappointed that the crab boil flavor did not get into the turkey. It had a hint of something different, but no distinct flavor or spicyness. Next time I will increase the powdered crab boil or use liquid crab boil in the brine. Oh well, nothing ventured, nothing learned.

Second test using a whole chicken, I used a 1/4 cup of liquid crab boil. I brined it for 24 hrs. It had a lot more flavor of spice and was not overpowering. I liked it and will do it again. The company we had thought it was really good.

What does the Tenderquick do for the brining???

If you plan to cold smoke and hold the poultry in the danger zone for long periods of time,TQ will retard bacterial growth and development of toxins.

It can also give you a ham taste and color.

Thanks Tom.. I understand the benefits of TQ.. but couldn't figure how it benefitted in this situation as the cook was at 250º

It used to show up as a standard ingredient,as a safety factor.

Some folks may do a 24 lb bird and that is just one more level of precaution.

I don't personally cook that large birds,so I don't use it.