I found a 16lb turkey in the freezer yesterday so I'm going to smoke it this weekend. I've never done a whole turkey, only turkey breast. I remember something about doing ones this big at a higher temp so it doesnt stay in the danger zone too long?? So what is a good temp, 325? 350? I dont think I'll brine it since I dont have anything big enough to put it in and still get it in the fridge, so I thought I'd try doing it beer can style. Any tips on that?
post #1 of 13
3/24/10 at 7:55am