A continuation of this from last night. http://smokingmeatforums.com/forums/...ad.php?t=22196 I dry cured it wth Tender Quick for 24 hours along with syrup, another confusing project since it's not a whole turkey, and it's not chicken parts. I read some ideas from Ritchtees recipe book he sent to me and couldn't decide. So as usual I'm winging it I did a fry pan test after rinsing and it passed the test. I then lifted the skin and squezed some Mr.s Butter Worths syrup for added moiture and protection from dying out. I was going to do what Erain said and use honey but didn't have any. After 1 1/2 hours this is what it looks like. Smoking at 240' starting with hickory and will add some apple. Temp of the bird going in was 44' and is now at 124', wow that's fast. Wish me luck since I am winging it again. Thanks for watching. More to come.