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UndeadPrivateer · 31-35, M
Make sure to brine it. If it's a large bird you'll likely want to at least split it to make sure you're getting enough heat exposure to cook through. If really big you may even want to quarter it or piece it out.
Never used pellets but I assume the overall process won't be too dissimilar from wood chunk or chip. Keep the temp around 280 for at least 8 hours, you can go for shorter smoke but you'll need to raise the temp. I tend to prefer apple or cherry for turkey, personally, but hickory isn't a terrible choice either. That all comes down to personal preference.
Never used pellets but I assume the overall process won't be too dissimilar from wood chunk or chip. Keep the temp around 280 for at least 8 hours, you can go for shorter smoke but you'll need to raise the temp. I tend to prefer apple or cherry for turkey, personally, but hickory isn't a terrible choice either. That all comes down to personal preference.
@UndeadPrivateer I normally mix hickory Apple and cherry for turkey. 100% brine is as important as temp control.
xinbaba · 61-69, M
how do you quarter it?