I am looking to smoke a whole turkey for Easter. I have a fresh (never frozen) bird I will pick up on Thursday. My research for turkey smoking has seriously got me more confused than before I started because everyone seems to do it differently!
I will be using a Masterbuilt electric smoker (once I perfect it I will use my charcoal grill).
Specifically I am curious about temperatures and times, and what to do with the skin. I have smoked a few chickens in the electric smoker and the skin is often rubbery and inedible.
Thanks for all help!