Lewzephyr ) opined:

> 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?
>
Lew,
I usually brine in The Fat Man's Brine, but in this case it was
a frozen turkey with "up to x%" flavor enhancing solution (sic)
already injected, so it is unlikely the brine would have done
anything for the flavor. When the bug hits to Q, I take what I
can get.

As for position on the smoker, I had the turkey, breast up, legs
pointing away from the firebox for a while, then rotated the
legs towards the firebox for the second half of the cooking.
Rubbed with peanut oil, black pepper and kosher salt. Basted
with italian dressing at the halfway mark and 30 minutes before
being done. It was yummy, but you needed an extra glass of
water later in the day from the salty brine. I should have
left off the kosher salt in the rub. My wife used some of the
turkey to make Huntington Turkey, a baked pasta dish, and it was
extra good with the smoke flavor. The turkey was on for 8 hrs
at 225-275F, although a few times the pit got up to 350-400F,
still learning the new pit nuances.

From this smoke session, I served 2 lbs of turkey, froze 7 lbs
of turkey in food saver bags and 10 lbs of brisket for quick
servings during the upcoming holidays and handing out to family
and friends. The brisket was fatty, even for brisket and the
yeild was a bit lower than usual.

I've got some pictures of the briskets and the turkey that I'll
put up on my website in a few days.

--
George B. Ross is
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Why is it that being a good boy and being good at being
a boy don't require the same set of skills? - anonymous