Originally Posted by EverettBBQ
I have been smoking turkey for 35 some odd years.
I will smack down anyone with a 1 day brine and low and slow turkey. (225 not 300).
Heck, I could do a roasted turkey in the oven at 325!!!
Smoking is a slow and smoke flavored process.
If you want to put a turkey in a foil pan, cover it with foil and "smoke" it at 300 deg, he'll put it in the oven and save your wood!!
Love you all!
Do you get crispy skin? If so, what is your technique for doing so at such low n slow temps?