"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.

Poultry does not need the long slow cooking times that brisket and shoulders
do.

As far as prep work, unless it is already injected or a kosher turkey, go
ahead and brine it. Rub with whatever seasonings get you excited.

Now you get the fire going hot,just like the oven and put the bird in.
Follow the cooking times on the wrapper or watch the pop-up thingy. As for
wood, anything you like. Apple, hickory, peach, cherry work well.
Ed

http://pages.cthome.net/edhome