With Thanksgiving coming up fairly soon, I am going to do a practice smoke run with a 10 - 12 lb turkey. I plan on brining it overnight . If you brine a turkey this size, is it necessary to inject it to keep it moist?
I plan on using apple wood for the smoke. Does turkey, or poultry in general, need more or less smoke for flavor than other meats? I also have oak and pecan wood available to use - are either of these or a combination better than apple for turkey?
I have a Weber 22" grill I am going to use with charcoal and indirect heat. I have read that turkey needs to be smoked at higher temps like 300 deg or so. Is that only for larger birds, or any size? I haven't smoked anything on the Weber with temps that high yet, so I don't know for sure what all is involved with keeping the cooking temp up besides more charcoal.
I do want to say how much I enjoy this forum and am very impressed with how helpful everyone is with suggestions, recipes, etc. it has been a great help to this newbie.