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[Rockit]

I used Meatheads method at amazing ribs.  It complicated but wow it's the best way.  Even if you don't do it that way there is a ton of good info on that site.

I just did my test turkey last week following the amazing ribs directions.   Spatchcocked and butter injected.   
Came out fabulous.
The thin gravy wasn't a hit with my test crowd, but that's easy to change into a traditional style.

The muffin style stuffing is also the way to go if you like it crispy.

[dk117]

We changed plans and are hosting thanksgiving this year.   20 to 25 people most likely.  I've got a slightly different approach than the rest, no whole turkey.

Yesterday I ordered a case of giant turkey drumsticks.  These are smoked for 7 hours at 180 to 180 IT.   I usually bump the temp up a bit for the last hour or so.

I also have two bone in turkey breasts.   Like this  [ Invalid Attachment ]   These will go 4 to 5 hours.   To 165 IT.

Both breasts and drumsticks will be frozen.   Monday before thanksgiving they will go into a brine.   Salt, brown sugar, liquid smoke.   Then a little garlic powder and cumin.  That is all.

I'll be borrowing a pit for thanksgiving to get it all done.  I'll be sure to document the process. 

DK 

[tmb2735]

I dry brine a fresh turkey, cook at 325 - 350 using pecan or apple. Less messy than the traditional wet brine. Nice texture to meat and skin.

[Polekitty]

Thanks for all of the input, it was very helpful and I learned a lot from it. So I spatchcocked a 12 pounder a couple of weeks ago and used my favorite dry rub which is nothing more than Weber Dry Smoking Rub with some additional brown sugar added. I didn't brine the turkey because I've read that most all frozen turkeys brought at grocery stores were brined during processing. Threw it in the CC DLX for 1 hour at 225 Hi-smoke. I cranked it up to 325 and put the smoke tube and finished it. I checked the temp in the legs, thighs(175) and breast (170) and I was surprised that it only took a total of 2.5 hours. It turned out very moist and tender with a great flavor. I used Lumberjack MHC blend in both the cooker and the tube.
 [ Invalid Attachment ]
I'm going with a 15 pounder in the morning and going to do the same thing except I'm going to use 100% Cherry in the tube this time. Thanks again for all of the input and help and may everyone have a wonderful and safe Thanksgiving.