Question. I've pulled the package wrapped gizzards and things, and the neck bone. Does the tail bone need to be removed? It seems prominent but I can't figure where to cut it out, or even if I should.
Moot point since I just stuck the turkey into the smoker. Sorry. At best this will be a after photo only.
I manuvered my fingers around under the skin, massaged the turkey with oil, added Stubbs rub under the skin. Added my own rub on top the skin since it browns so well and still leaves a good flavor when chewed. Added a goodly dose of Stubbs rub to the inside and then two strongly flavored whole yellow onions for internal moisture
The Smoker is heated and I've got the pellet fire going with hickory and cherry chips in the wood scoop.
I'm thinking a long smoke since this thing is still refrigerator temperature or colder in parts. Any recommendations as to smoker temperature?
At 30 minutes per pound I'm thinking 9.5 hours at 235 degrees, but I might pop that up to 250 halfway through since it's an almost 19 pound bird. Main goal initally is to bring everything up to ideal temperature so that it starts cooking evenly. I'll jack it up to 250 once I'm satisfied the internal temperatures are about the same and then bring the bird up to to 175 or 180 by increasing the smoker heat to 250.
Time to add more wood chips and then a nap. It could be a long night.