Lewzephyr wrote:

> 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?

The past few times I've smoked turkey, I spatchcocked it then brined it
with either Hound's or TFM's brine.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>