I like doing turkeys at that temperature (usually aim for 325) partly because the skin is important and partly because low and slow adds more smoke flavour than I like in turkey (I find "smoked turkey" too smoky).

If you want a strong smoke flavour then IIRC most of the smoke flavour goes in before the meat heats up a lot, which would argue for starting at a lower temperature (and longer time) then raising to 325/350 part way through to get the crisper skin.

That said I'm using a charcoal grill (Weber Performer) and generally buy turkeys that are too big for the grill (the 17+ pound birds keep calling to me) and so end up spending more time worrying about not burning it and not using it to clean all the grunge off the lid. 10 pounds is a good weight... probably anything up to 12 I guess.

I had a WSM (Weber Smoky Mountain) which was great for turkey halves but when my brother-in-law's Brinkman rotted out I passed it to him since he is still the primary smoker in the family.

Last edited by bridgman; 10/08/16 05:22 PM.
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