Smoked Turkey

I bought the holder you see it sitting in a couple of months ago just for the turkey.   It held the legs and wings in tight to the bird so everything cooked at the same time.    I cooked it indirect at 300 until it hit 160 in the breast.      To prep it I just put some EVOO in a bowl and mixed in some sage and italian seasonings.     I rubbed the EVOO and spices under the skin and all over the exterior of the bird right before I put it in the egg.    Pretty simple.      I did not do anything special to the bird other than the EVOO and spice as a matter of fact I took it out of the bag about 5 minutes before I rubbed it.

I just bought a small one 15 lbs.     It took about 4 hours at 300 but I was not really watching the time.   When it hit temp it was done.    

I had some apple chunks.      I put in about 4.    Was just doing a light smoke.

I found it at a kitchen accessories store.  Le Gourmet Chef.    I did not consider brining first off due to time.    When I tell you the house is torn up it is really torn up.    I do not have a single room not touched by construction since we are in what is basically the last week of the project.     Our new bedroom just had floors installed Friday and electrical completes tomorrow.    Son's room completes tomorrow.    Daughters room will be complete when my wife and I move out of it since she is getting our old room.    Her room became a hallway, 1/2 bath and walk in closet for our old room.     Kitchen had a load bearing wall taken down two weeks ago.    We have to finish paint and replacing cabinets.      The other reason I did not consider brining is I have been told you really only want to brine a fresh turkey.    I have heard you do not want to brine a store bought turkey since it can taste too salty but I am not sure if that is actually the case.   The link to the store when I bought the holder is below.

http://www.legourmetchef.com/default.cfm