Need Some Turkey Advice / Help!!!!

3 J's B Smokin said:

I've been asked to cook the Thanksgiving turkeys this year and I've never actually smoked a turkey before so I'm a little nervous and want to get some advice from you guys.  I'm already planning to brine them the day before but could really use some help on the following.

1. Do you guys have any suggestions for a rub? 1tsp ea Blk Pepper, Gran Garlic, Gran Onion and Bell's Poultry Seasoning mixed with each Stk Soft Butter...Rubbed under and on the Skin. NO SALT your Brining.
2. Should I stuff it with onions, apples and celery? Yes...Loosely...Carrots, Herbs and Garlic too...Put the Bird in or over a pan to catch Dripping then all the fruit and Veggies will go into making the Stock for Gravy.
3. I've been doing a lot of research and it looks like some people cook around 225 and the turkeys are done in 4 to 5 hours but I've also seen some people cooking at 325 and the turkeys are done closer to 3 hours.  Anyone have any advice on which one would be better? 225*F Low and Slow...Tender, Juicy Bird but if you want Brown Crispy skin you got to Pull the bird at 155*F IT and finish it at 400*+ in an Oven to 165*F...325*F Quicker, Nice Crisp Brn Skin, slightly higher risk of Drying...It's a personal Preference...

I've cooked a lot of briskets, chickens and ribs and am very comfortable with my pit and the temps it cooks at but like I said, I've never cooked a turkey and I don't want to screw this up since we're going to have 40 people eating it.  Thanks in advance for the tips, suggestions and help and can't wait to see what everyone says. Good Luck...JJ

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