I had Thanksgiving dinner over at my Brother Jamie's house and he did a great job smoking a Turkey on his WSM. But, not cooking a Turkey on Thanksgiving left me feeling a bit empty inside so I went to the market and bought a discounted 14lb hen. The way I like to smoke a Turkey is to separate the back, leg quarters and breast. Back is used for stock, leg quarters smoked low and slow to 180* internal, and the breast cooked to 155* internal. I think these are the ideal internal temps for these bird parts which is impossible to acheive if the bird is whole. Breast and leg quarters bathed in a simple brine overnight. For the stock I roasted the back and wing tips to get a dark color and flavor... I even used some of the last herbs from our herb garden... Pics:
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