I have some basic questions for smoking a 14 lb. turkey tomorrow on my electric smoker
They are as follows:
1. We are using a dry brine of salt and some herbs. Do we need to wash this off and then do a rub before cooking?
2. Should I put Turkey on a shallow roasting tray to catch the drippings?
3. Breast side up or down? I am hearing that breast side down for at least a few hours is a great way to go.
4. Best temp. to smoke the turkey
Any insight you could provide in answer to these questions will be greatly appreciated.