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I am planning on smoking a turkey for thanksgiving this year, my first. My thought was to brine overnight, then lather in olive oil and add a rub.  I have some apple juice and a drunken chicken dish to put the turkey on. Get smoker up to temp and place turkey in smoker. Once the turkey hits 150 to 155 degrees I would pull out of smoker and drop the bird into a turkey fryer to bring up to temp and crisp up the skin. Good idea or a bad idea. Thanks for your help.