My bride has a 13 lb turkey that she wants to have this weekend. Of course, first thing that comes to mind is "Let's smoke that bad boy!" Well I blurted it out....she thinks it's a great idea and I'm thinking...."how am I gonna do that??" Enter: SMF!!
I run a ECB and the bird has already been processed with the 7% brine/broth concoction. I have seen conflicting theories on this, so my first question is: Do I brine it? I don't want it too salty and Jeff's turkey on the ECB column stated that he didn't brine when faced with the same scenario. Thoughts?
Now comes injection. I'm guessing that's probably a good idea, especially since the effectiveness of the store brand brining is in question and my [current] hesitancy to brine it again. A guy at work recommended the Tony Chachere injections. Why do y'all think? Any comments or links about the best approach would be most appreciated.
Rub. I love me a good rub. I've seen different theories here too. Under the skin, over the skin, yada, yada, yada. What's a noob to do?
Lastly, the cavity. I'd like to toss something in there to help the flavor. Anyone have a favorite trick/method/little black box for this?
I apologize if this is too much for this post, but I figured I could scour the web even more than I have been (breast down/breast up/breast down for an hour, oy!) or go the folks who I know have a proven track record.
Thanks in advance for the help and I promise to post some pics after the Big Event!