TURKEY

I would get up a little early and cook at 250 for 3.5 to 4hrs if you brine. Lowering the temp puts your bird in the danger zone (40 to 140) for too long and will make your the skin rubbery. Why not make up a brine the night before and put it on early in the morning. See smokin's Turkey 101 and it will tell you all you will ever need to know about Turkey. You will make them like a pro by following the guide.

My feelings are, after doing about a dozen your size, is cooking at the higest temp, the better. The reason is moisture. When I cook at 225�F, there is always much more water and grease to dump. And, much of our conversation aboout smoking turkey is breast moisture, or the lack of it. If there was a way to raise the temp to 325�F, I'd do it.. Maybe start it at 200 during the initial smoke and then raise it. One thing I've been doing lately is to start a 225 in the smoker for about 1.5 hrs to get good smoke flavor penetration and finishing at 325-350 in my Weber Genesis. Good crispy skin, goood smoke, nd good moisture.

BTW, welcome to the forum

I agree, smoke them at a higher temp if possible, I have done chickens the way Smokenque has suggested with excellent results.

I have also done turkeys breast down so them most of the juice flows into it instead of away from it.

I have injected also, but found this is better left to deep fryers as they seal everything up quickly, where our smokers tend to cook the injected substance out and it ends up in the drip pan.

I have also found unbrined birds to be in the hour per pound or close to it.