re: School me on smoking and brining a turkey UPDATED W/ PICS

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Google Russ Parson's Dry Brine.

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+1, just ignore the cooking part in the instructions and do not leave it out at room temp (because of 40-140 rule).

Smoke with your choice of wood (I like apple and pecan mix) until internal temp in deepest part of breast is 165 or 175 in thigh. If your temp is too low, you run the risk of getting rubbery skin, typically most people prefer higher temps to get a crispier skin. I usually do mine around 275.