Expert tips

• Drippings – I find there aren’t many drippings when roasting in a smoker vs. in an oven.  But if you do want to catch as many as possible, place an aluminum drip pan under the rack.
• Smoked turkey neck – smoke that neck!!  There’s plenty of delicious meat that tastes wonderful when smoked.  Simply season it and place it directly on the grill.  It will only take about an hour to smoke (make sure internal temperature reaches 165°F).
• Start with a fully thawed bird – for even, thorough cooking, be sure to start with a fully thawed bird.  If it’s still partially frozen, the exterior will get overcooked by the time the internal temperature reaches 165°F.  If it’s still slightly frozen inside, you can use the cold water thawing method to finish the thawing process.
• Use a cold turkey – starting with a cold bird will let the butter harden a little before applying the rub
• Rest the turkey before carving – do not skip the resting period!  Resting for 15-20 minutes lets the juices reabsorb into the muscle fibers, keeping the meat tender and juicy.  It also makes it easier to carve.
• Turkeys will often weigh less than labeled – when poultry thaws, it will lose water weight.  This is due to added water during processing and breakdown of tissues during the thawing process.  This loss can be significant and can impact your anticipated cooking time.  For example, my 10-pound bird weighed 8 pounds after thawing.