Whole turkey?

If you want a memorable presentation, you can't go wrong with this:
http://www.nakedwhiz.com/madmaxturkey.htm

@Jeremiah  - What the freak is wrong with you?
Throwing away the dark meat. I just lost all respect for you.

@TigerTony it's all good. If you knew me in person, that ship would have sailed long ago anyways. Lol

There are numerous ways and methods to turn out a great bird. Several methods have already been mentioned above. Here is how I do a whole bird. Brine for 24 hours and then inject with butter. Just plain ole butter works wonders. As far as cooking temps, it kind of depends on what I'm shooting for. Sometimes I start them at 500 degrees for 30 minutes and then drop to 350 degrees for the remainder of the cook, and other times I run them from 275-325 degrees from take off to touch down. If I want gravy I will pan them, if do not I run them right on the grate. Again, it just depends on my end goal. Each method produces a slightly different end result, but each is great just the same. If I'm going for a "smoked" bird I go with the 275 temp right on the grate.  As long as you don't over cook it, it's pretty hard to mess up a turkey. Good luck with which ever method that you choose.

@Mickey those birds look incredible.  On the coffee rub, do you actually feel the caffeine impact when you eat it?

EggDan said:

@Mickey those birds look incredible.  On the coffee rub, do you actually feel the caffeine impact when you eat it?

No

ryantt said:

@SGH tell me about your brine, I've only done a simple salt brine.  

Brother, due to the follow up butter injection, I use a very, very, basic brine. 
Basic Brine:
1 gallon of water.
1 cup of kosher salt.
1 cup of lite brown sugar.
3 Bay leaves.
A handful of whole peppercorns. 

For the butter injection, I use Land O Lakes butter, not margarine. I have cooked numerous turkeys numerous different ways. I have tried voodoo, mojo and Aaron Franklins personal secret, Unicorn tears. With that said, the basic brine followed by the butter injection works miricals, even out performing the Unicorn tears. In all seriousness, this method works great for every cooking method: Grilling, smoking, rotisserie and deep frying turkey. I always use the basic brine and the butter injection on whole turkeys and whole turkey breasts no matter which way I'm going to cook them. It works and works well my friend. 

Two rules for smoking a turkey:
#1 Brine
#2 see rule #1

I've gone the Mad Max route twice, once a whole turkey, once a huge breast.. Works great.

I've done MadMax recipe on 5 - 6 different turkeys but have switched over to the coffee recipe above. It's awesome 

+1 for the Mad Max turkey.  I did it last year for Thanksgiving and it came out great. 

jimithing said:

I've done a few smoked turkeys in my day and they're good for sure.  But it's hard to beat a deep fried turkey IMO.  I'll probably fry mine this year.

I used to agree with you. But have you tried The Big Easy Oil-less turkey fryer.
It's great! Love mine, I will never fry a turkey ever again.
Check it out.

http://www.charbroil.com/the-big-easy-oil-less-turkey-fryer?utm_source=google&utm_medium=google+shopping&utm_campaign=google+merchant&gclid=CjwKEAjwpuSvBRDSkaes4OasuEESJACfwIc_3NSbsF0212VPjN75u-M656EOp1a1JtGwQWWDM7WWxRoCM-vw_wcB