I usually do the breast but do the whole birds occasionally. I use mesquite
and give it a regular yellow mustard rub to keep it moist. The mustard works
great to lock in the juices. Taste great.

Race

"April W." > wrote in message
news:_ONVc.16136$9d6.3598@attbi_s54...
> I am getting pretty good at this smoking thing. I can make a mean butt,
> brisket, ribs, even turkey breast. I want to make a whole turkey. Any
> advice? Maybe on cooking time, wood type? Would I rub it, soak it in a
brine
> or what? Any help would be greatly appreciated. Everyone here has been
> really informative and helpful about every question I have ever had.
>
>