Start breast down and cook it that way as long as you can. I have cooled
turkeys that way, with a browned breast skin and moist breast meat
always.

Tyler Hopper wrote:
>
> "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.
>
> A couple of months ago I cooked the very best turkey I've ever eaten on the K7.
>
> First of all it was Norbest brand. My MIL says they've been around for yrs. but
> I've never seen them. Label says they are brined/injected with nothing more than
> turkey broth. Excellent product.
>
> Poultry doesn't benefit from low n slow so just set up your rig to run the same
> as your oven.
>
> The only stuffing I use is some rough chopped aromatics. (onion, celery,
> parsley, etc.)
>
> To avoid tough skin I always wrap a turkey in cheese cloth. Make a stock out of
> giblets & aromatics and baste when it looks like the cloth is drying out. Remove
> the cloth about 30 min. before it's done to brown and crisp the skin.
>
> I never trust the pop up gizmos. I just stick a Polder in the breast up against
> the bone. (Thanks Louie C.)
>
> Finally, about 1/2 way thru cooking I flip it breast side down for the rest of
> the time. Practically guarantees a moist and tasty breast.
>
> _________
> ht_redneck