I've probably posted it before - or maybe someone else here posted it and this is where I got it from, but for the third year in a row I will be doing this Aaron Franklin version of a smoked turkey with a 2.5 day dry brine in the fridge. It's honestly way more flavorful and juicy than a fried turkey or a roasted turkey that was injected. Hell, I've done the 3 different styles of turkey I already mentioned over the last 20 years, plus one more... and honestly the second best way I've done them is the good old Ron Popeil "set it and forget it" rotisserie. A few years ago I got stuck with a brand new one from the 90s in a white elephant gift exchange and decided that year to give it a shot for Christmas dinner... and it was so much better than I ever imagined. If I ever don't have the time or the weather is so bad I can't use the smoker, I will always defer to the rotisserie.
The bird is rubbed down and in the fridge now, ready for a Thursday AM smoke with some already made breakfast tacos and Bloody Mary chilling in there as well.