On Fri, 29 Oct 2004 22:05:30 GMT, I needed a babel fish to understand
"George B. Ross" > :

> a turkey (22.7 lbs @ $.58/lb). Need to practice
>up for Thanksgiving on the new pit. At least that's what I told
>SWMBO and she bought it for the time being.
> I
>think the turkey will get a salt/pepper rub and some
>quartered onions and apples in the cavity.

I am curious about the turkey smoking... do you have some sort of
contraption to stand it up ala beer butt chicken? or do you just
lay it down on the rack on its back? Also, do you Brine it like with
chicken due to the extended cook time or does the turkey have enough
fat / juices to last the cook time without being dry?

thanks..
"I fear that all we have done is awakened a sleeping giant, and filled it with
a desire for vengeance. "
-- Adm.Yamamoto, after the attack on Pearl Harbor