WoodGlue wrote:
Larryect wrote:
Soak for several hours in a brine made with Kosher salt in water and apple juice. Pat dry, coat with Olive oil and some Poultry seasoning. Smoke on a water smoker for about 6 hours over Mesquite.
This is EXACTLY the way my cousins make their Big Bird! I had to make sure it wasn't them posting LOL!
WoodGlue
x3.
Brining is the key. I've always had good luck with an apple/orange juice brine mixture that includes cinnamon, allspice, and a fair amount of cloves.
My seasoning includes a lot of "rosemary, sage, and thyme": Can't say that every flavor is distinguishable, but it seems to work well and to put some snap in the skin. I also stuff the cavity with "moist" veggies and fruits, primarily celery and oranges.
While I'm not certain that there is any better smoking wood than Mesquite for general purposes, I've had some good luck with other woods for turkey (apple, pecan, and cherry)