I have a Green Mountain Grill pellet smoker and we had 4 other families over so made 2 15 pound birds. I was working a ton this week and didn't have a lot of prep time nor did I want to make fridge/cooler space. I had read somewhere that basted/high salt solutions in bag already brine the turkey if one wanted to skip that step, so I did. I followed the instructions on GMG website (summarized below) and was very happy with the result.

- patted turkeys dry, emptied giblets/gravy mix into disposable foil pan for drip pan
- trimmed off wing tips/excess skin
- separated skin from meat all around and placed dry rub under skin directly on meat
- lightly oiled skin and placed fresh chopped poultry herb mix all on inside and skin
- injected melted butter in all larger meat areas
- smoked at 185 over drip pans for 8 hours, then cooked at 245 until breast thermometer read 165; carved and foiled immediately