I am going to smoke a 12 lb Turkey next weekend and need a little help with the defrost and brine process. Never done one before. The bird is currently frozen and I need it to go on the smoker Sunday morning - family coming over for dinner - no pressure. I have heard that I should brine it in a cooler overnight, then set in fridge for an additional night to let the skin dry out. Will this get it defrosted completely? The first night brine is in a cooler not the fridge is my understanding. I am a little less concerned about the smoke process - on the smoker at 300 - 325 for 20-25 lbs per pound, until 160 to 165 deg in the breast. Please let me know if I am wrong about that also. I can wrap if needed once I get the correct color on the skin if I choose. Please let me know your thoughts - I appreciate the help. Thanks in advance.