doing the turkey thing

You're in the right portion of the forum.

Read Turkey 101 and the various "turkey reports" for what people did and how they did it.

Check out Brining 101 also (I wrote it)

Welcome!

I smoked mine for about two hours and then covered it with foil, turned it breast side down and cooked it for about another hour and a half. Turned out good, pretty juicy and not too smokey

Smoke by temp, not time. Guessing on poultry could be dangerous! Read the 101s as Smokin suggested!

quote:

Originally posted by wheresthebestbbq.com:
I smoked mine for about two hours and then covered it with foil, turned it breast side down and cooked it for about another hour and a half. Turned out good, pretty juicy and not too smokey

Does this give you a specific temp each time. If you've done it enough, then cooking on time might work.

For me? I'm with wheelz, I go for temp. Most things I can smoke and not have to use a temp to determine doneness, but I use temp for Turkey.

I can do it with Turkey, but I like to make SURE it will be moist and I shoot for 160/165 in the breast. Comes out perfect