The recipe actually called for a 2 day brine. It is a 17lb turkey. And it did not call for the fresh water soak afterward. Something about the brine mixture looked too salty for me so I decided to do the fresh water soak, air chill combo on my own. This is not a normal smoke roasted turkey. It's meant to be like the sliced smoked turkey lunchmeat that you get at the store when you buy some Hormel's (or whatever brand) smoked turkey. It's like treating a turkey like a ham and then almost cold smoking it, but you slowly bring it up to 165 degrees. The sodium nitrite makes this safe to do without turning the turkey into a massive salmonella colony.

I still haven't put the damn thing on the smoker, btw and it's after 8pm. The temp is stabilized at 140° but the charcoal is still giving off its own smoke. On a charcoal grill, you have to wait until it burns off its own volatiles and stops giving off nasty smoke before you add the smoke wood.