Originally Posted by jminion
Turkey at 300 to 350 pit temp it's about 15 to 20 per pound to reach desired finish internal and the skin will be chrisp.
I used to smoke turkey low and slow, but found, as have many others, that turkey does not benefit from that technique.
I've been cooking it hotter and faster, as Jim recommends, for the last several years. Much better, IMO.