Originally Posted by AUradar
what temp and for how long (per pound)?
I'm thinking of doing this this weekend. I have to smoke 4 turkeys. I have four trays in my smoker but not much hight between trays. Figure this would be the way to do it.
I've actually created a Turkey 101 (which I've had over 10 years).
I updated it for 2010 for the Turkey 101 class I gave at the Vo-Tech last week.
Look this over. I'm not a xx min for xx time kinda guy; I recommend a good thermometer and a finishing temp of 165.
Turkey 101 PDF