brine it if it's not an enhanced bird. do it at a higher temp (i do mine in the 275-325 range whereever my bds seems to settle on) take it to 165 in breast/ 180 in thigh (might have to put tin foil over breast to keep it from overshooting while thigh comes to temp) brining seems to help both arrive at their temp at about the same time. i basically use Steve Raichlen's maple smoked turkey recipe from his bbq univ site. use a light wood like apple or other fruit wood but any would do
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