re: First time smoking a turkey

I smoke one in my BGE every Thanksgiving and it is always perfect. I brine it in a simple brine of Brown Sugar, Kosher Salt, onions, garlic, onion flake and cracked pepper corns for 12 hrs.

I pat it dry, loosely put some aromatics in the cavity (celery, onion, garlic, thyme) then rub olive oil all over the exterior. Light sprinkle of coarse black pepper and kosher salt. It cooks faster when brined so plan accordingly.

This was the first one I ever smoked so I used a popup insert and a thermometer. Now I just use a digital thermometer to 170 in the deep breast meat. I've cooked 5 more and each one is always perfect.