Help on my Turkey

I like to smoke turkeys, poultry at higher temps to get the skin to crisp up. I run my pit temp around 325-350. I smoke the turkey until it reaches an IT of 165 in the breast or thigh. Remove from the smoker, wrap in foil and let rest for 30-45 minutes before carving.

I also prefer to spatchcock the bird. This method allows the bird to lay flat and it will cook evenly.

I prefer a simple rub of salt, pepper, onion, garlic, paprika.

One last thing get the skin dry. Best method is overnight in the fridge uncovered. But if you don't have time hit it with a hair dryer on low right before going in the smoker. This will help get the skin to crisp up.