Piecing out a 20# Turkey.

Why not brine the whole turkey then quarter before smoking? Should work fine either way as long as you keep it below 40 degrees (packed in ice).

Curious if smoker is high enough with bottom rack only to standup turkey on a vertical wire cone and smoke it that way.

Thanks guys for your input.I'd brine whole turkey but I am limited on refer space.
Jeff

Remove both leg/thigh quarters. Cut away the lower backbone frame. Remove the central backbone between the breast section and either:
1. Spatchcock the breast, or ~
2. Divide the breast into separate pieces and remove the wings, to be saved for stock.

This will make brining more manageable given limited refer space and allow you to fit all parts into the smoker.

The leg/thigh portions will require 180-185 internal so give them an hour head start. The breast pieces should temp at 165 at the thickest part of the end, near the wing joint.

Make a turkey stock with the bones, wings, neck, etc.

I'm with max. Piece out the dark meat and try to keep the meat in whole piece. His description is spot on.