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The thighs were perfect and the breast was dry. Typical of a turkey cooked whole. I should have cooked the breast separate from the leg quarters. I chilled the breast then sliced it thin for lunch meat and it made a nice turkey sandwich.

After 2 weeks in the brine at 36 degrees it went on the Weber kettle with apple wood and smoked slow and low for 4 hours. Then I cranked up the charcoal to cook it. It is a beautiful mahogany color and I can't wait to dig in. I will put up some pics once I figure out the pic posting.

The turkey went in the brine today. It is 13 1/4 lbs so 2 weeks should work fine. It took 2 gallons of brine to get it submerged. Now to let it sit in cold storage and wait. When smoking day comes it will get hot smoked on the Weber with apple wood.

The reason I am asking is I don't own an injector. When I did this kind of cure last it was pork hocks and jowls. The hocks cured through to the bone in a couple weeks. I'm thinking the turkey would do the same since it will be completely submerged and curing from the inside out as well as...

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...

I'll join in. Yet another person from Forest Hill, MD in lovely Harford County, Baltimore's housing development.

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...