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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 [i]really[/i] 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?