smoking a wild turkey

keep in mind that they make beer can turkey holders. im a fan of the chicken. turkey probably be just as good.

Brining is the way to go. I usually brine mine overnight, 48 hours would probably be too long.

You might want to inject some brine or apply juice, butter, etc. into the meat. I don't usually as the brine leaves it plenty juicy.

Some will tell you that it doesn't pay to go low and slow with poultry and you won't get crispy skin etc. that you should smoke it at a higher temp.

My personal experience is that poultry benefits from low and slow just like fattier pieces of meat. As a result I do my birds at 250 these days.