My early Christmas present (Master Forge propane smoker) is assembled! It is currently seasoning and I am planning my first meal.
I think I will attempt a turkey breast and I see many different recipes and techniques. I have a few questions on obtaining a flavorful moist turkey.
Do you brine the turkey? I see many instructions call for brine.
Most instructions call for a butter/garlic/herb rub under the skin. Do you have any other tips before it goes into the smoker?
Do I let the turkey smoke or do I apply a rub during smoking? I see some call for a butter/garlic rub about every hour and I see others call for a spritz of apple juice/cider. What do you prefer?
Do I place the turkey directly on the grate or in a pan?
Thank you for any advice. I would like to have this turn out edible for a Christmas dinner! Happy Holidays!