I am going to try my first ever Thanksgiving turkey on my Primo. I am really struggling with cooking it whole vs. quartering it and cooking in parts to get optimal temps for dark and white meat.
There seems to be plenty of info on whole turkeys, but I am not finding much on quartered turkey's although I have seen some shows where competition cooks seems to prefer breaking a turkey down.
Does anyone have experience breaking down the bird and smoking that way? How do cook times vary? Do I lose some meat yield?
The family is pushing for a 16 pound turkey. I am afraid to cook that whole and dry out white meat while spending 10 hours.
Any suggestions out there?