TURKEY QUESTION

I was thinking of doing a turkey in my UDS for Thanksgiving. I was wondering if any of you guys have any tips for smoking a turkey. I would like to know anything that would help make a great dinner. (Rub, what temp, how long, what type of wood to use) I was thinking of trying with maple wood. (under the "wood chart" post is states maple is good) Any help would be greatly appreciated. THank you, Smitty

I use a propane smoker, but this info should be the same. I usually use a fruit wood for poultry...mostly apple....sometimes I'll miix in some hickory or almond. Smoke for about 30min per pound at 225/230 degrees. You should pull the bird at 165 degrees internal temp.

Some guys "brine" their birds for 24 hours before, but I usually just use a good poultry rub and stuff the bird with apples and red onions. Pretty hard to mess up and I'll take a smoked bird over a deep fried one anyday.

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