Smoking a turkey...temps, etc?

I like doing turkey in the WSM at 325-350. Cook to 165-170 in the thigh. I brine the turkeys I smoke in a brine of equal parts salt and sugar/honey, and after I take them out of the brine I let them rest in the fridge for 2 to 3 hours to let the juices redistribute and to air dry the skin. Then rub up real quick and put on the cooker breast side up. If you put it in a pan you can reserve the juices for gravy. If you like, you can ice the breast for a bit before putting on the cooker to lower the finished temp of the breast (it finishes before the thigh), but I've never had a dried out breast of turkey that was brined and cooked like I mentioned, the brining keeps it moist.

+ 1 ^^^^^ That's how I roll as well....

Go with the same game plan then, but ice the breast meat. What kind of bird is it? How big, is it enhanced, etc?

MariettaSmoker said:

not gonna brine this one...dont really have the time and dont know how anyway.

Click to expand...

Brining is as simple as soaking a bird in a salt and sugar water bath for a good bit of time. If it is enhanced you will be fine not to bother with it.

I put bacon on top of the breasts while it is smoking, it makes me think it is a heat shield and it won't dry it out.

This was my first smoked turkey:
http://www.nakedwhiz.com/madmaxturkey.htm

http://www.virtualweberbullet.com/turkey6.html

THIS HAS A BUNCH OF LINKS:
http://www.bbq-brethren.com/forum/showthread.php?t=94613