Having decided to cure and smoke a turkey (which I have never done before), using Pops recipe for the cure ( http://www.smokingmeatforums.com/t/98333/lo-salt-cured-and-smoked-turkey ), I have, what is probably the most basic question imaginable. Whilst curing, should the curing bird be in the fridge? I imagine that it should be kept cold, to reduce the production of microbes...but I also imagine that a slightly warmer environment may accelerate the curing process. I am only using a very small 3 kg turkey (about 7lbs), and think that about 4 1/2 to 5 days should be adequate time for the bird to cure properly. I am also not quite sure how long to smoke the bird...I am thinking around the 10 hour mark...Can anyone point out if I am on the wrong track, please?