Left over turkey tonight... We went out earlier and got lunch at the lunch counter at our local butcher shop. I had a "prime rib sandwich" which was a huge piece of meat with a tiny bun. Is a thing they do here with Tenderloin Sandwiches (typically a breaded fried, pounded thin plate-sized piece of pork). Hubby combines two of their special burgers (no buns) for 1 sausage patty, 1 beef patty, 1 fried egg, bacon and cheese.
The turkey came out well, it was mostly a test of the brining -- I've had some really horrible home brined turkeys and I've had some good ones. I'm still working out the recipe for this 14 lb bird I did 12 hours for the soak, 1 cup kosher salt, 2 cups apple cider vinegar and about a gallon and a half of water, plus some herbs. Let it dry and then put on the smoker for about 7 hours. Finished nicely without too much smoke or too much salt.