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I want to wet cure a whole turkey then smoke it like making a ham. I'm familiar with the process and I've done it before with other meat but never anything as big as a turkey. Do I need an injector or will the cure penetrate through and through over the course of a couple of weeks in the fridge...

Hello from Maryland. I've been smoking meats and fish for many years and curing brisket for corned beef. Just in the last year I have begun curing then smoking things like bacon and jowls with very good success. I use a Weber kettle for everything smoke related. I know it's not the best choice...