First off ill start off by saying what i am gonna do.
I have a 19.13lb turkey and im going to smoke it in my propane smoker trying to keep temps over 300, prob closest to 325 as i can stay. Im debating on brining it, ive been searching online for some brine recipes but i would love some suggestions from some of you guys here. I will be making my own rub. Im going to cook it in a roaster pan and im gonna stuff some onions, carrots, celery and rosemary spriggs up the butt.
Now the questions i have...
Is it best to brine it? And if so whats a good brine recipe and whats the suggested time to brine? 24 hours?
If i smoke the turkey between 300 and 325 about how long am i looking at? Somewhere in the 6-7 hour range? I will have a probe therm in it so i will be monitoring i just wanna know for planning purposes..
Also what IT should i take it to in the breast?
Whats the best wood for a turkey? I have chunks of cherry and hickory...
How long should i smoke it for to have a light smoky flavor but not overpowering likei smoked the hell out of it?
Also should i inject it? And if so, what would you recommend injecting it with? Melted unsalted butter?
I really dont wanna serve a dry bird and i dont want it to be done at like 8pm(planning on eating between 530-6) so i really could use some help. Ive done like 8lb chickens before but not a bird this big and i dont wanna mess it up.
Is it worth smoking a turkey or should i stick to the oven? My fiance wants me to smoke it but im nervous were gonna wind up just eating mashed potatos and stuffing for dinner...