The Turkey I bought says it has an 8% solution of water, salt, and spices. I'm assuming this means I don't have to brine it?
Correct! Do
not brine a "self basting" turkey that has already been injected with a salt solution. It will end up over the top salty. If you want to brine yourself, look for "natural turkey" that has not been injected.
2nd tip: turkey and chicken don't have the tough fibers that brisket, ribs, and pork butt have. They are already tender and don't benefit from hours and hours of "low and slow" smoking. I roast all of my poultry at 300 to 350 degrees. All the smoke injection happens when the meat is cold. After that, you are just looking to get it to temp without a lot of drawn out fan fare.
I have seen some people claim that low and slow smoking of poultry is dangerous because the meat spends too much time at incubator like temps that foster bacterial growth. Not sure I buy this when you are going to eventually have the breast at 160 degrees or more, and the thighs even higher.
H