Even with store bought injected turkeys or turkey breasts, I dry brine. I try to pull at 158 and let it rest to get to 160 deg. I usually dry brine outside as it is cool enough in my area. I also use cure #1 for safety while dry brining. Here's my recipe:
Ingredients per 15# turkey
4 tablespoons kosher salt
1 teaspoon sage ground
1 teaspoon rosemary ground
½ teaspoon celery seed ground
½ teaspoon garlic granules
½ teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon apple cider mix (unseasoned -no cinnamon)
Use 6 Tablespoons mix per 12-15# of turkey.
Optional: add 1 teaspoon cure #5 per pound of turkey to mix when smoking turkey
Mix ingredients well. Pat dry the turkey so it is not wet. Spread some mix under turkey skin over breast. Rub mix in cavity. Sprinkle evenly around outside of turkey, should be able to cover all the turkey. Place turkey in a stainless steel, plastic or glass pan in a fridge. There will be some liquid pulled off by the salt, at end of dry brine period, discard liquid.
Quickly rinse turkey and pat it dry. Spread some butter under the breast skin and 2 tablespoons over the rest of turkey. Cook as normal.
I smoke at 225 until internal temperature reaches 158-160. Let turkey rest for at least 30 min. Turkey will be best if left overnight to firm up for slicing.
I use 3.5 oz apple wood and 15 oz cherry wood.