Smoked or Baked Turkey on BGE?

I read somewhere to smoke at 225 until the thigh hits 160 then wrap in foil and let it rest for a while. If you don't want very dark skin, I wouldn't use too much smoking wood just charcoal.

Wife and I are going to Napa for Thanksgiving so we did a dinner with family Sunday. I spatchcocked a turkey (cut the backbone out and flattened it) and grilled it on my BGE at 350. It took under two hours to cook breast to 160 degrees. A handful of wood chips gave me a good smoky flavor.

This is the 3rd time I've done this and it comes out great every time. Rave reviews from family. Much of the family doesn't like white meat from chicken but they love it this way.

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Anyone know how much smoke will get into the meat with just lump and no other wood? at a higher temp closer to 400.

I would like to cook my turkey in my Kamado Joe however it was requested that the turkey not be smoked due to many people in my wife's family not liking smoked turkey.

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Some lumps are smokier than others. If you want minimum smoke, make sure you let the smoke become "clear" before you stick the bird on. If the smoke is still white when you put on the turkey it will retain the smoke flavor. Poultry sucks up smoke very quickly.

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MightyYat

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About how long does it take at 300 to 325 to do a 10-12 lb. bird?