I can't answer your question, but I have a request: When you get it sorted out, could you please post your recipe/procedure? I've never done a turkey, but would really like to on my Amerique. Thanks in advance!
PS: Just based on your post, it makes more sense to me to move it to a pan before the messy butter process. Give the bird a chance to drip before that. Just my $.02.
Jay, I'll give you my cook process/recipe. Most of the recipe came from this site, under recipes or Turkey 101. I generally cook around 12lb birds. If I need more than that, I'll do two birds. Say for Thanksgiving, I smoke one the day before and one the day of, generally starting the bird on Thanksgiving at around 0800. It usually takes about 4-5 hours cook time depending on if I do it at 235 or 250 (I usually go at 250). I measure the birds temperature in the breast and pull it out at 160 and let it rest for half an hour. I have found that during the rest, the bird will make it to 165, the finishing temperature.
Recipe and process:
I mix butter and McCormicks Grill Mates Chicken rub. Then, I slide my fingers under the skin and loosen it all around and stuff some of the mixture around under the skin everywhere. I save some of the mixture for later to use on the cheese cloth and basting. I quarter two apples and one onion and throw them in the cavity along with a couple of garlic cloves. I then place the bird on the rack in the cooker and set the temp to 250. After about an hour and half, I pull the bird out onto a cookie sheet and bring it in the house. I place cheesecloth over the breast, wings and legs and pour some of the melted butter mixture over the cheese cloth again saving some some to baste later if needed. I put the bird back in, baste if needed and pull it out at 160 degrees and let it rest half an hour before carving. You will notice I do not brine my bird, I do use butterball turkeys which I believe are actually brined somewhat. You can play around with the seasoning in the butter also. Once in a while I toss in some ground oregano for fun! Thats it. Oh, I have an SM045 smoker.
