Brine overnight; rinse and pay (or air dry). Season some more (but no more
salt). Roast at regular oven temp (350-400° depending on size). Roast on a
vertical stand, upside down (neck down) if possible.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"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.
>
>