"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.
>

I do my turkey on the Kamado exactly like I do it inside. Stuffing and
all. Been stuffing the bird for 38 years of marriage, and have never had
anyone get sick. 350 degrees, and the little pop up ttimer in the turkey
even works on the Kamado. And you wanna taste to die for???? Unreal how
good it is. I have to beat em off with a stick when I bring it in to
rest!!
TRY IT - You'll like it!!

Nanzi