My husband butchered my turkeys yesterday since I was out of town (they're my little pets, so I don't hang around for butchering day). He left the smallest one in brine in the fridge for me to smoke today. The breast alone is 11 pounds and the legs/thighs are seperate and I'll put them in later. We dislike skin-on on our chicken or Thanksgiving turkeys, so he didn't pluck them, and instead removed the skin and all. So today is experiment #1. So far she was in a brine of just water and some salt overnight. I did inject her with a mix of Chicken broth, 1/8 cup of melted butter and a dash of garlic juice. Then rubbed olive oil over her and put a dry rub of rosemary, salt, garlic flakes, a little sage and black pepper. The smoker is warming up currently and I'm using an apple/hickory mix of chips. Not sure how long this is going to take, but I'm aiming for a smoker temp around 230 to start and watching the meat thermometer to try to make the 4 hour rule. It seems like not a lot of people remove skins prior to smoking, so thought I'd share my experiences here for curiosity. Here's "Turkey Girl" before she goes in.....