I find that dry brining the turkey for a couple of days before smoking yields TERRIFIC results. The skin is dark and crisp but inside the turkey is very juicy and moist. I smoke at about 325 degrees after putting the turkey in upside down. After an hours I flip the turkey so it is in traditional mode and smoke it for an hour and a half. Meat thermometer used to check that leg at about 175 degrees internal and breast at about 165 degrees internal. Then let it rest for at least 20 minutes.
Dry brining will do that and add good flavor. The key to crispy anything is to remove liquids from the surface. The alternative often leads to a result that is overcooked. Also, never attempt to put a wet bird in a deep fryer, unless you want a major disaster. I have my bird unwrapped in the frig since Monday morning. I’m not brining this year. I have an herb butter than I will rub under the skin before roasting. My hope is the dry bird will absorb the the flavors while roasting …. osmosis. The turkey will be tented with foil for about half the roasting time to avoid over browning. I’ll baste the second half of roasting and the final 20 minutes I’ll lightly glaze the skin to add additional flavor and create an even mahogany finish.