Smoking a whole turkey tomorrow (about 14lb's) and am wondering a few things:
1. Doing cherry wood - read that it's decent for poultry
2. Higher temp - going to smoke at 250-275
3. Internal temp of 170 as normal
4. Rub? What do you guys normally do for a rub? Just some light spices? That's my biggest question. Not sure what to do to make it tastier. I'm not brining it this time (trying it without a brine for the 1st time) so I definitely want something on it to help enhance flavors.
Any other tips/thoughts?