Turkey suggestions

WJS

I've been reading all of the posts on turkey techniques, and I think I've decided how I want to do it (brined, indirect over inverted plate holder, drip pan over v-rack, mild smoking). One last decision to make: temperature. Still haven't really chosen. I've seen several at 325-350 degrees, but a few have suggested at 250. I'm planning a 14 lb bird. Has anybody tried both, and if so, had any preference.[p]Thanks in advance for any input.

Citizen Q

WJS,
The meat is quite tasty on a 250 degree bird, but not worth the trade off for what it does to the skin, making it somewhat like watterlogged shoe leather, only less flavorful. 325-350 will get you more traditional results for skin lovers, but with plenty of smoky flavor to go along with it.

Wardster

WJS,
I recently did one at 325ish. My next one will be at a lower temp. The skin was well ovedone and the outside layer of meat dried out just a bit. It was the best bird I have done to date, but my next will be better due to a lower cook temp. I brined, indirect with a drip pan, mild pecan smoke. Stuffed with apple halves and an orange with holes in it. Good Luck, you can't lose.

Puj

WJS,[p]I've done turkeys at different temps and I prefer the 350°F target. I do baste the bird throughout most of the cook at the target temp to keep the skin from burning.[p]Puj

WJS

Citizen Q,
What about searing it at a higher temp(say 500-550) for about 15 min. then dropping the temperature back to 250 the rest of the way? (That's how I usually do my prime ribs, and they come out very tasty). That might seal the juices and give the skin a better appearence and texture.[p]I'm just throwing this out as an idea. Somebody has to have tried this (right?).

Citizen Q

WJS,
I dunno if anyone has tried that, but I prefer to keep it simple, one cook - one temp (except sear & dwell). I've only done about 6 turkeys, but many chickens and ducks at 350, and they've all exceeded my expectations, juicy as pineapples with crisp golden brown skin, no burning, no dryness at all.