I'm going to do a practice run turkey before Thanksgiving rolls around. My practice I'm going to go a bit smaller if I can find it, but game time will be about a 15lbs turkey. In the past before I had a smoker I've always done a dry brine and oven bag. While the skin never came out crisp, the meat was moist and that's what my guests cared about most. This year I'm going for the smoker instead which means no bag. I'm wondering if a wet brine would be better for this, I know there are differing opinions, but it seems to be the favored method.
I'm also trying to decide if I should spatchcock the turkey or not. For this size it doesn't sound like it's required, but the skin might come out more crispy if I do. I'm also doing a 5k in the morning so I'll have a bit less time to sit around home than normal and if I spatchcock it seems it would shorten up the time a bit.
Lastly I see some people suggesting cooking closer to 325 and others more in the 250-260 range. Any suggestions in regards to this?