Turkey planning

[abbiea]

So I am planning out my turkey smoking for this week. Currently I am planning a wet brine for 24 hours for 2 birds then rubbing down with butter and paprika. Then smoking @ 250 for 6-9 hours in my MES(dependent on PA weather - its cold out!). Here come the questions.
I've been reading alot of the threads and I want to add a cranberry-lemon glaze on and finish in the oven to crisp the skin.
Do I put the glaze on the skin after removing it from the smoker and before putting it under the broiler?
What temp do I set the broiler to and for how long?

 

[uncle eddie]

To crisp the skin of the turkeys at do in my MES40 - whether smoked at 250F or 275F, I set the conventional oven to 425F and pop the bird in for 5-7 minutes - watching for the skin to sizzle. Actual time will vary. I also pull the bird out of the smoker a little earlier - like at 162F in the thigh because the temp WILL climb after the oven crisping.