I did a test run with brined boneless skinless chicken breasts before attempting a turkey. NICE……smokey and moist. I am now thawing a 16 pound turkey that, when thawed, will be brined overnight. Question. I am concerned about the smoke permeating the meat through the skin. Our family is not interested in eating the turkey skin. I am wondering if it would be better to skin the bird prior to brining to ensure smoky meat.