Prepare a brine of:

1 cup kosher salt (or 1/2 cup table salt)
1 cup sugar (or molasses, maple syrup, whatever)
other seasonings you like

per gallon of water (You might need about 1.5 - 2 gallons for that size
turkey).

Put the turkey in the brine in a non-reactive container and keep it
refrigerated for 24 hrs.

On the day you are going to cook, drain the turkey, rinse, and pat dry.
Re-season as you like but no more salt.

Different cooking temps will produce different results:

- 220-240° will give you a nice smoky flavor and a somewhat drier texture,
but rubbery skin unless you increase the temp at the end
- regular oven temp (375-400° for this size bird) is my favorite - it will
still be smoky, but moist and juicy with crispy skin

Use a vertical stand with the bird neck down if you can.

The bird is done when the temp is 160° touching bone in the breast

Let it rest 45 minutes before carving.

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


"Janet Bostwick" > wrote in message
...
> I have a smoker and a 15 pound turkey. I've never done a turkey in the
> smoker before. What is a recommended rub for turkey? or do you inject?
or
> both? What temperature for the smoker? The temperature must be higher
for
> doing a turkey than doing butt or ribs??? Help please--planning on
smoking
> it on Sunday.
>
> Janet
>
>