A whole turkey pickled in curing brine for a week, the breasts pumped, then smoked to a delicasy perfection! It's a combination of bacon, ham and turkey all rolled into one, something for some reason slams my tastebuds over the top with palatable pleasures! My maiden smoke in my smokehouse is going to be just that; a whole turkey and a whole chicken. I like chicken, but there's just something about the velvety goodness of turkey that can't compare! I was like that as a kid, too. We had 24/7 access to all the hams, bacons, shoulders, cured and smoked chickens, ribends, loinends, pork butts, ham hocks, tongues, kidneys, sausages, dried beef, etc. we could eat, but nothing compared to the Christmas/New Year's pickled and smoked turkeys. They were a true delicasy and were carved and buffeted as such; dad would layer slices of breast meat all around the outside of a 14" aluminum pizza pan and cut up into cubes the thigh meat stuck on multi-colored party saran'd toothpicks in the center, creating a vision of "GET-IT-BEFORE-IT'S-GONE!!!" buffet you clawed to get to first! Of course, us kids got swept out of the way at the Christmas and New Year's parties by the drunk adults clamoring for it but we'd get what was left; I'd even sit under the table skirt licking off the platter if I could, lol! Nothing better than smoked turkey and a forgotten half-finished whiskey sour purloined off a table, lol!