Looking for advice on smoked turkey

[Illinois Hokie]

Hey all.

I'll be smoking a turkey for the first time this Thanksgiving (which we're doing on Tuesday the 20th because I work the holiday). I'm excited but looking for feedback on my plan of attack from more seasoned smokers.

My timeline is this:

1) Set bird onto fridge on Wednesday to thaw.
2) Brine bird Saturday afternoon
3) Remove bird from brine Monday morning and let air dry in fridge about 24 hours.
4) Baste bird with EVOI and poultry rub, and sore Tuesday morning for a 6 PM dinner. Planning on a breast-down smoke for the duration using apple as the wood. Bird is 14 pounds so planning a seven hour smoke at 250° with about a 90 minute grace period built in in case I need it.
5) Finish in oven at 450° to crisp skin
6) Foil and towel wrap bird til ready to carve.

For the brine those is what I intend:

1 gal apple juice
1 gal water
2 cups kosher salt
1.5 cups dark brown sugar
6 Tbs homemade rub
2 Tbs poultry seasoning
1 orange, sliced, squeezed

And for the dry rub on the bird I'm thinking 1/4 cup of my homemade rub with 1 Tbs poultry seasoning.

Any thoughts would be greatly appreciated!

[zueth]

You'll get plenty of input to start thought, I would only apply 3 hours of smoke.

Here is a post from a Turkey I did last year.

http://forum.bradleysmoker.com/index.php?topic=25254.msg303774#msg303774

[Illinois Hokie]

That SRG looks like an interesting product. Perhaps a future investment.

[zueth]

That SRG looks like an interesting product. Perhaps a future investment.

You will not be disappointed, the best chicken and turkey you can have.