another buddy of mine asked me to smoke a wild turkey that he shot this spring, i told him to thaw it and bring it over. he brought it over friday night, so i did not have time to brine it. saturday morning i fired up the MES 40 to 245 with apple and hickory going in the AMNS. i washed and seasoned the bird with a chipolte lime rub and draped the bacon. i put the bird in about 7:30 am with a couple pork shoulders, 1 for my brother in laws b-day party that night and one to vacuum seal for later use. about 10:30 am i pulled the bacon off so the skit could crisp up and pulled the bird about 11:10 am when the breast temp hit 165. for being a wild turkey, i think it had a better taste than the store birds you can buy. nice flavor, very juicy and my buddy really like it, i'm guessing i will be doing his other 2 birds as well. thanx for looking.