Brother in law has made smoked turkey for a couple family things and it's been fantastic.
Asked him today what I did wrong, he said he cooks at over 300° F and is done in about 30-40m/lb over my hour/lb, plus the whole overshooting temp thing.
It was a free turkey from work. I've experimented with them every year. Sliced one up, breaded and deep fried turkey fingers. Fried a whole one which didn't work out so well. Butterfly'd and grilled one which was pretty good, but only in spots as most was quite burned. And now I've tried to smoke one. Next year if I take the turkey home I'll give it another shot.
danmdevries wrote: