So, this year's turkey is aMexican brine
and a Mexican road-stand recipe
I also tossed on a handfull of mesquite chips. I would have liked a chunk, but there wasn't any available. The smoke came and went quickly, so I trust that it didn't get over smoked.
After an hour, the skin started to look really brown already. I tossed on a couple cubes of butter to slick 'er down and mix into the pan juices, then I basted and tented. Here are some results and a link to the Flickr page to follow the progress.