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I have smoked lot of different meat over the past 15 years, but never a whole turkey. Well that has changed. I did one for our New Years Day lunch gathering at the house. Must have been good cause my wife, two daughters and daughter in law came in later after the meal and said the there would be no more fried or roasted turkeys at our gatherings as long as I had a smoker and I was not bedridden.
Here are some pics
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Nice looking turkey. Since my family doesn't really care about the whole turkey presentation (they rather have it carved on a platter), when I smoke turkeys, I'll brine them for 12-24 hours and separate the breast/wings from the legs/thighs since they cook for different lengths of time. If using a barrel smoker like a Webber or Green Egg, place the leg quarters on the lower rack skin-side up and the breasts on the top rack skin-side up. Look for an internal temp of 161 degrees with a digital instant read thermometer. Get ready to be loved..... then yelled at by your wife for making the house smell like smoke :D
Your plated money shot is making me drool.
Owe i have never prepared an whole turkey yet