We had a 11 pound turkey that had been frozen since December. The turkey was thawed Saturday, and with not enough room or time to afford a true water / salt brine, I remembered seeing an article that said to cover the turkey heavily with Kosher salt and massage it into the skin. It was left uncovered in the fridge overnight and the salt crust was gone in the AM. I placed it in the sink of cold water and let it sit for an hour to wash off any residual salt.
The turkey went onto the offset smoker placed on a rack in a roasting pan with 1/2 inch of water. I used both apple and cherry wood for smoke and regulated the smoker at 290 degrees. The goal was 310 - 320 degrees, but the water never boiled so the temp never cracked 300. At 4 hours of uncovered time, the temperature in the breast stopped short at 164 degrees. At that point, I wrapped the whole pan, added more charcoal to the heat box and left it for 2 more hours. At 185 degrees in the thigh, the turkey was pulled from the smoker, and the drippings drained. It was tented loosely for 45 minutes. I was concerned that the heat would dry the breast, put the time under the foil kept it moist and tender. Once the fat was skimmed from the drippings, the liquid was used to make a very 'smokey' gravy.
By the time the turkey was off, the original idea of a simple dinner turned into August Thanksgiving with lots of extra fresh vegetable trim.
I am going to try to find the 'dry brine' recipe and post it here. For a frozen bird, it rendered good drippings and very flavorful meat. I was shocked at how well it turned out. Perfect dinner from a block of poultry ice.