Actually, it wasn't too bad with the hickory. However, the apple flavor and sweeter apple smoke just wasn't there. If I ever smoke a turkey with hickory, again, I'll just use the old one cup sugar, one cup salt per gallon of water. That'll save me six bucks for a gallon of apple juice/cider ... and, no need for the garlic, ginger root, oranges, peppercorns, and rosemary.

Hickory produces as strong smoke. I've always been told it's too harsh for turkeys and pork loin. It pretty much overwhelms any flavored brines. However, it produces excellent results.

When I lived in Texas, it was before the Khalif-fornication conversion commenced. Everything was smoked with "Post Oak". Best brisket ever.