I've never tried my hand at smoking turkey, but was thinking about trying a breast this year on the performer. (The FIL usually does fried turkey, so that should still be available in case my first try turns out where only I will eat it haha.) The statements on cutting up a whole bird and cooking breast and thighs/legs separately to have some dark meat has me rethinking just the breast... For those of you who do this, should i put all the meat on the kettle at the same time, or would i have to stagger start times?
I was thinking either burn down oak to coals and feed that, or kinsford blue minion with maybe a cherry hunk or two. I have oak, cherry, hickory and pecan but know poultry doesnt need much. I feel that i have limited real estate in there, do i need to do any type of heat deflector? I was thinking brine (if i can get my act together), but most stuff around here has probably been enhanced...