Brining a couple of boneless, 4.75 lb. turkey roasts in orange juice tonight, with some kosher salt, brown sugar, and thyme and rosemary sprigs from the garden. I will smoke tomorrow with orange wood until they're done, probably about 3 hours. This went over well with the in-laws last year, so I'm sure they're expecting it again. Easy slicing sure beats trying to carve around a turkey carcass.