Since I saw the cherry wood smoking thread..........

I want to toss a challenge out to you turkey smokers/bbq-ers. For years people have struggled with getting the leg/thigh meat suitably up to temp without over cooking the breasts. I have found a way to make them cook perfectly evenly. I remove the entire carcass with an exceedingly sharp boning knife. I make one slit down the back and carefully run the knife against the carcass all the way around the bird. I remove the thigh and wing at the socket on the carcass and leave it attached to the skin. Sometimes I remove the thigh bone from the leg, sometimes not. When the carcass is out, I take cotton string and a giant needle and sew up the skin that I made the firs cut down the back and drop it in brine overnight. On cooking day I get some help and fill the bird with stuffing from three full loaves of french bread and reshape the bird and put it in the Q. It will the most moist bird you'll ever eat. For you nay-sayers......it takes me less than 30 minutes to bone it, sew it up and drop it in the brine. I used to have some pic's of this...........if I still do, I'll post them.........Remember, nothing ventured, nothing gained!