Smoked 1st turkey--not too impressed

Even with injections,more time and handling help distribution.

Still ,they taste better cold,sliced on a sandwich to me.

Sounds like you have figured out the rest.

I think the brine is the key to the flavor you are searching for. I know alot of people look at brining as a way of making the meat moist, but you have to agree, if the meat is going to soak up all the water in the brine....then its going to soak up all the flavors that come along with the brine.
I remember at Easter I brined a turkey with " Smokin Okies Holiday Brine " and DID NOT inject.
When finished, I could taste all the spices in the brine throughout the bird.
as Tom says.......just my .02 worth

I think you may have cooked it too long. Breast to 168 is kind of high. Poultry can continue to cook even after you remove it, so it's not unlikely that the breast exceeded 170. I personally would have pulled once the breast approached 157-8. In my experience, the extra 10-12 degrees can really dry the breast out, removing moisture, thus removing flavor. Just my 2 cents. Good luck on the next one.

I dont brine my turkeys anymore, its too much work, I just buy the Butterball or Publix (grocery store chain down in the southeast) or similar brand that is "self-basting" as it already essentially has been brined with solution.

I usually use my WSM for smoking turkeys and sometimes I dont even use smoking wood, just lump charcoal as it imparts a wonderful flavor like a charcoal braised flavor. I always run it at about 300-325 F to get a nice crisp skin.

I havent dont a turkey yet in the smokette,
my wife likes my brisket too much to allow me to use up my precious spare time with a turkey in the smokette. She always wants me to cook brisket.

Regards,
Preston D

I put the turkey in the smoker and took the kids to the new Cabella's store they just built 10 minutes from my house. Saw the CS model 50, CS rub, and CS sauce--but alas no CS brisket rub or CS rib hooks.

I was doing good to get back to my turkey as soon as I did--probably should have followed Preston's wife's advice and cooked a brisket for as long as I could have looked around there.

Just my two cents but I think the key to good turkey, is being able to taste the turkey. But I happen to like taste of turkey. My sister and her husband are always stuffing, sprinkling, injecting, shoving cans in butts, basting, spraying and praying over their birds. I think they own stock in Lawry�s. You know the type, all of their recipes begin�just add one can of cream of mushroom soup�arg! I don�t care for dark meat so I just cook the bone in breast. Shove a little butter, garlic, pepper up under the skin. Mine turn out best when done at 6 hours at 225. Be sure to let the bird rest before carving. The longer I cook the more I find that I like simple.

When I do turkey in the Smokette, I generally wash it well and sprinkle my favorite rub under the skin. I've cooked a bunch of them at 225�F and they are good. Lately, I've been cooking at 250�F and think they turn out better.

They always taste great, but heck, I'm easy cuz I really like turkey.

I use a calibrated remote thermometer and check my birds with an instant when it reaches the temps I have the remote set for.

But, here is the problem.. and the problem is the same for chicken. If I cook to the temps you guys recommend.. pulling at 167�F.. or a bit higher.. the dark meat is far from done.. bloody at the bone.

I've read Tom's linked article about the "new chicken" and how red at the bone is really OK.. but, I'd rather have it looked cooked all the way thru. My wife will not eat any poultry that has blood visible. ANY TIPS here appreciated.

That said.. I have no problem cooking my birds to 185�F in the breast. The smoker keeps the birds pretty moist for my money. Chicken, I usually cook to 185-190�F and it's still moist.

The best I've ever had has been cooked in my Weber Kettle.. but it was never smoked

I can't believe the amount of liquid I have to dump from the pan at the bottom of my 008.. sheesh.