So I defrosted the turkey in a cooler and monitored the temp of the water. It never went over 37 degrees. After a night of that it went into brine in the fridge for another night. Today I took it out, injected it (the injector sauce was in the fridge too), rubbed it and threw it back into the fridge while I got the smoker ready. To make a long story short (to late) when I put the meat probes in it to throw it on the smoker the internal temp registered 53 degrees. Is this OK?