Don't get me wrong, I love my CS 150 and do alot of cooking on it at least 80 racks of baby backs a week but when it comes to a turkey I like to use my WSM, it cooks faster and has better color. I like to remove my turkeys when the temp in the breast is 160 to 165. I find if I do this the meat is very juicy and tasty. With the CS it takes twice as long and the skin is so rubbery. By the way I brined it and having it in about 30 minutes from now, early Turkey dinner since I'm at work.
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