All of the above posts constitute cooking with wood, not smoking.

To smoke:
Soak in the brine at a cool temperature for quite a long time, at least
4-6 hours. I have brined overnight if the garage temp. is cool enough.
Use a more concentrated brine, at least 1/4 cup sale/quart of water, and
whatever else suits you.

Smoke at a low temp. from 140-165 for 3-6 hours with the wood of your
choice. I use a Luhrs Jensen "Little Chief" smoker and hang the bird in
the smoker. You don't stuff it during this period. Not only does it not
accomplish anything, it isn't safe.

Following the smoking roast the bird according to your preference to the
internal temp of your preference. I cook to a lower temp. than most, to
165F or so, to retain moistness, indirectly in the 22" Weber, always
breast down. It is better to cook the stuffing separately, using your
homemade turkey stock, although if you have to you can stuff the bird at
this point.

Writing this makes me hungry for it.
Good eating,
Kent

Look at: http://www.smoke-house.com/LCRBweb.pdf for more info, though
their brine recipe produces a turkey with too much salt, and you can
smoke quite a long time as long as you brine properly.


"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.