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large turkeys can brine for up to 2and nax 3 days. citrus fruits,whole black peppercorns. bay leaves, brown sugar and herbs. it makes a difference since turkey can be so dry. dark meat up first for 2 hrs depending on size and weight then flip breast side up for a little char. works eveytime.

Good day my friendly smokers, Savannah born and raised for my first 23yrs of life and Atlanta has been home for the past 15yr. I have been around pork and beef my whole life for fun but its also my job since i have made atlanta my home for now. I have 3 smokers, 550 southern pride, an assassin...

i have always smoked whole turkeys at that size at a higher temp but no more than 300. depends on which wood also. peach and apple work well. 45 min per lb for birds over 15lb.The Brine is always the key for all smoked poultry my friend. Enjoy !!