White Holland Turkey

Ozzie_Isaac

My daughter's friend raised a White Holland Turkey for 4H (real one with long legs and narrower breast than the more common Broad Breasted or Large White).  They asked me to smoke it for them.  Any tips for this particular heritage breed?  I really do not want to screw it up.

Is there any different time, temp, prep, brine, etc you would do for this bird?

TrippleRipple

I have no experience with that breed of turkey, but my instincts tell me to use the Mad Max Method and inject it with broth to insure it doesn't dry out. Good look and post how the cook turns out!!

Battleborn

If it were me, I would brine and spatchcock. Forget all the other stuff. Simple and easy. 

fishlessman

i would look at heritage turkey sites for the cook.  closest ive cooked is the double breasted white hollands that were free range, all that means is the barn doors are open but the turkeys seem to prefer to stay inside anyways. im a fan of a three day dry brine like this one

https://www.google.com/search?client=firefox-b-1-d&q=CHEF+DENNIS+DRY+BRINE

Foghorn

Definitely brine or inject - or both.

kl8ton

Make Brisket chili and add tiny bits of that bird. 

nolaegghead

Don't overcook it.