Originally Posted by forty_caliber
Poultry doesn't benefit as much from the traditional smoking mantra of low and slow. 325 until internal temp is 165. Oak or pecan woods are my favorites for this. Work some butter and herbs under the skin.
I agree Forty C, I have only done one, I did not brine it I injected it with the duck fat I had from this
I have run out of whisky barrel chunks so I am using Pear and Apple wood from 3 old fruit trees I cut down 2 yrs ago.
PS I bought some large turkey thighs a few months ago as I prefer dark Turkey meat this thread has inspired me to defrost one for the weekend.