Finally found the low 3% basted turkey's I've been looking for to brine/cure for a couple of Thanksgiving events, they were only .99/lb so I picked up a couple of extras for the freezer so I can have turkey whenever I want it next year.
I have 2 of them in Smokehouse Rob's apple juice based brine with cure 1 as I type, in an hour they come out of their 14 hour bath for 8-12 hours of drying then into the Bradley with pecan pucks for 3 hours of smoke and then finish them off in the SRG for some crispy skin.