Basic questions for Smoking Turkey on an Electric Smoker

Selli said:

 
I have some basic questions for smoking a 14 lb. turkey tomorrow on my electric smoker

They are as follows:

1. We are using a dry brine of salt and some herbs.  Do we need to wash this off and then do a rub before cooking?

    Yes you need to wash off the dry brine or you will have a salt lick. You can add a rub if you choose it will not hurt and will add       some flavor. 

2. Should I put Turkey on a shallow roasting tray to catch the drippings?

    I would put a pan below the turkey to catch the drippings. I have tried smoking in a pan and the results were not as good.

3. Breast side up or down?  I am hearing that breast side down for at least a few hours is a great way to go.

    I always smoke my turkeys breast up. when I cook them in the oven its breast down. that's just the way I do it. it will not hurt to smoke it breast down.

4. Best temp. to smoke the turkey

   I try and smoke around 250, however I have smoked at lower temps due to weather conditions. If you want crispy skin smoke it at 275-300. I prefer the lower temps as it gives the turkey more time in the smoke, and every turkey I have smoked at higher temps has been dryer.

Any insight you could provide in answer to these questions will be greatly appreciated.

Happy Thanksgiving.

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