Smoking My First Turkey - Questions

[T-bone]

I prefer dry. I've done both, but dry works great with a lot less mess. Also, I like how leaving it uncovered in the fridge overnight firms up the skin and makes for crispier/better skin after cooking.

[Flynhawaiian]

Dry brine versus wet on turkeys?

[Steve R.]

Agree with all the above. I actually recommend doing a practice run or two with a bone-in turkey breast. Basically a full turkey, minus all the dark meat parts. When you get that down, the real thing isn't really much different.

[TBoneJack]

OK, thanks.

[HorseDoctor]

Yup, case closed!

[texastweeter]

What he said

[hogdog6]

Yes and yes.

[TBoneJack]

I'm smoking my first turkey this weekend as a "practice run" for Thanksgiving. I bought a 12-lb frozen turkey at Whole Foods. I plan to thaw, dry brine, apply rub, and butterfly (spatchcock) the turkey. Which brings me to my question. At what point in the process should I butterfly the turkey?

Should I butterfly it before dry brining, and sprinkle salt on the inside as well?

Should I apply rub on the inside as well?

Thanks