Dry Brine. half cup kosher salt, 2 tbsp of baking chowder. Cover the bird inside and out with salt mixture.(add other herbs if you want) sit in fridge at least a day, but 2-3 days is even better.(can cover loosely with plastic wrap, but I don't) Will help to make the bird juicy and intensify flavor, but won't water it down like a wet brine does. wet brine also makes skin not as crispy as it could be. addition of baking chowder makes little bubbles (creating more surface area), that will make the skin even crispier. For the oven, I always butterfly the turkey so the breast and thighs cook more evenly, but may not work unless your smoker is big enough.
After all that, I guess I'll say, check your turkey. 90% of frozen turkeys have been pre-treated with a salt solution before they were frozen. So if that is the case, don't go more than a day with the dry brine, but definitely dry the bird out in the fridge for at least a couple days if you like crispier skin.
