April W. wrote:
> 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.

Start with a fresh bird, unenhanced. Brine or inject. Try Hound's
Citrus Brine. Put your seasoning rub *under* the skin - smoking poultry
usually creates rubbery, inedible skin. I like apple for smoke. Smoke
it at higher temps, 300+, until the temp reaches 180 in the thigh.

--
Aloha,

Nathan Lau
San Jose, CA

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