Trying out a turkey on Friday for the holidays. I got an 11 and change lb bird that is going in to a brine tonight when i get home. I plan to give it a butter mop, to try for a crisp skin, and rub after i wash the brine off.
A few gobbler questions:
Any good rub suggestions?
Do i need to inject with anything? (I have done a white wine/italian dressing injection for fried turkeys before)
Should i smoke at around 225 and then grill/oven for a crisp skin or go full blast on the MES 30 at 275-280 the whole smoke?
Lastly, thinking about throwing in a small nibbler in to the smoke, just to fool/snack around with. Good ideas appreciated, ABT's?
Thanks for the help. I will update with Q-View throughout the process later and maybe even a little Kang-View, depending on effects Shnax's strict 5-4-3 process.