JJ Husker

@Mike McdeeMcdeecheck youtube for amoking videos, many are very good and tell you all you need to know.  Hey Grill Hey i follow and they have a lot of into.

@JJ Husker I got a GMG and the recipe said 8 hours at 185 to smoke it. Then finish it off at the higher temp. If I do this, I'll need to start it at like 2 am. The unit comes with a meat probe and thought I'd watch the internal temp with that. I also have a digital instant probe. Got a 12 lbs bird. Thanks for any advice.

If you want the turkey to have a nice presentation: slather the outside (or under the skin) with butter and roast in the oven.

If you want the best tasting turkey: butcher the turkey and separate the white and dark meat and cook each at their preferred temps. (I'm interested to try lower temp sous vide cooking of a turkey: white meat at 140F and dark meat at 155F for 24 hours.)