Did a practice turkey today and although it was moist and tasty, with bite thru skin, small parts of the white meat seemed "hammy in texture. Only thing I can figure is that I dry brined with with salty rub, overnight and that may have been too long. Could this be the case?
By the way, cooked for about 2 hours at 450* in a Primo.
NorCal Newbee Smoker...MAK2, GMG DB, WSM 22, Primo XL.