What is the best temp and amount of time needed to smoke an unbrined tukey?

go to the forum and you will find countless posts.....In the mean time ,you are going to 160� in the breast and near 180� in the thigh....If you are cooking a whole turkey, IMHO try to stay down around 12-14 lbs. The temps. are easier to average....Hope this helps.

Hey Joeb--why not brine. I had no concept of what it could do for a bird until I tried it. Now I won't do poultry without first brining. Can't imagine how juicy and tasty the bird cooks up!! Hope you don't mind my two cents!!

Thanks for posting your question in the forum.

turkey can handle higher temps, so somewhere between 225 and 250. I usually put a good rub on them (put the rub under the skin for a better effect), some will inject -- I brine). Some will also spray the skin with oil.

Because turkeys are so different (most of them have been injected with something) it's hard to do a hard and fast time, but about 30 min to 45 min per pound, BUT use a temp probe and like Tom says, 160 (white) & 180 (dark meat).

And do search the forum (click on the "search" button and select all forums), there's more comments about turkey (but not a lot -- turkey hasn't been a hot topic)

Let us know if you have more specific questions.

Smokin' Okie
"Turkey is done, when it's done..."

Pony...I agree. I never knew how succulent a brined bird could be. It is definitely worth the effort. I have a special bucket used just for that purpose. I hold the bird under the brine with a plastic food-safe bag of more brine.