thank you all for your input! I did brine it over night, but didn't stick it in the fridge. (no room!) I washed it and patted it dry and let it sit for about an hour. I used a rub that a buddy of mine told me about and it's in the smoker now. Almost done after about 5 hours. the first 3 hours I had the smoker sitting on maximum heat of 275, and then turned it down to 230. I was told if I wanted the skin crispy to crank it up again for the last hour.( just did that with the remote but not sure I trust that thing!.)
Next I'm smoking a smoked ham shank, 12 pounder, with mustard bbq sauce. I think I'll wait till tomorrow to smoke the mac and cheese.
happy turkey day everybuddy!
Man that turkey looks GREATTTTTTT.... after reading this I started to worry if it sat out all night in the brine... was it in a cooler with ice around it ? how did you keep it cold all night ?