"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