Do it! I was a bit skeptical when I read the ingredients - like the cola, but thought to give it a try. I had a 17 lb turkey and followed the brine and rub recipe from the Neeley's on foodtv. I soaked mine for 14 hours, then followed the recipe here. Make sure you have a big enough roasting pan - defiantly use it since it kept all the moisture in. I say big enough because the juices started to overflow and I had to suck some out w/the baster. I use to smoke chicken and turkey w/o a pan - but never again after this. I used hickory and apple wood for my smoke and kept the smoker temp around 225 - 250. I basted about every hour and it took about 10 hours to reach an internal temp of 165 on the deep part of the thighs. This was sort of a high maintenance prep and cook but well worth the effort. The bird turned out fantastic, my in-laws loved it and the left overs were even better. DO IT!

Reviewed On: Dec. 11, 2008