Hello everyone. I'm smoking a turkey for my people at work. This will be the first time I've smoked a turkey. I have it in brine now. Here's the brine I'm using: 4 gallons of water 2 cups of kosher salt 2 cups of brown sugar 2 TBS of garlic powder 2 TBS of onion powder about 3 TBS of whole pepper corns 1 TBS of cyanene pepper 1/2 cup of soy sauce 1/2 cup of worcestershire sauce I've read some post on here that say to smoke until a internal temp of 165. I thought it had to be cooked to 180 to be safe. Is the 165 with the probe in the breast or thigh? I have a 19lb bird. My plan was to smoke at 225 until temperature of about 155 then kick the heat up to around 325 to try and get the skin crisp. Any input would be appreciated.