"Ed Pawlowski" > wrote in message
...
> On Mon, 22 Oct 2012 14:06:02 -0700, "Pico Rico"
> > wrote:
>
>>what internal temp do you shoot for? 165 sounds way too high.
>>
>
> It's poultry, not steak. I'd not go less than 160. You can go to 170
> if done right. Use a high temperature and it won't dry out over a long
> time. You can easily smoke it at 300+ pit temperature.

Just about every turkey you buy says on the package to cook said bird for
210 minutes a pound at 325°.
I have always cooked them like that, whether in the oven or smoker. I was
probably doing 125 birds a season when I have my Joint. Seems to work.
I charged between $25-$30 for a 12-14 pound bird. I got a buck a pound
when the customer furnished the bird.
BeeJay