Smokin'- I love turkeys and I do a lot of them because I love smoked turkey sandwiches for lunch (with a little cream cheese and cranberry sauce w/ berries).
There's a million ways to do them but I always brine overnight in kosher salt, brown sugar and fresh tarragon sprigs and cracked pepper.
Then I inject with a mixture of butter (one cube), honey (1/2 cup), white wine (current fav is Riesling although I used Chardonnay for years, Riesling is sweeter) and a little cinnamon and nutmeg (teaspoon of cinn, 1/2 of nutmeg). Heat up the mixture and inject thoroughly under the skin not through it.
Coat the skin with EVOO and throw 'er in the smoker. I use either a 50/50 hickory/apple mix or all apple. I smoke at 225 until done (5-7 hours?). Time waits for no one right? Make sure to rest it for at least 30 minutes before carving.
This recipe is so popular at our house that the fans won't let me even try anything different. I never do a rub just a good brine and injection. The bird is juicy with wonderful flavors. Bird size doesn't matter except for cooking time. I try to use a 20#, fresh bird with no injections (I hate Butterballs)!! Organic birds are expensive but I don't want someone else's chemicals screwing up my dinner. I'll use an organic if I can't find a fresh, natural. I also buy three or four right after holidays and freeze 'em for mid-year smokin'.
Good luck and Happy Smokin'
