My family loves smoked turkey - never had a bad bird. I've always smoked em
with the skin on. Just wondering if anyone smoked turkey without the skin.
Good idea/ bad? I would think I'd get more smoke flavor. I haven't tried
it yet cause I'm concerned that the bird will be dry. I'm practicing for a
big Thanksgiving feast with about one bird every month, changing something a
bit every time...

Additional info - I smoke a 15~ lb bird till 180^F at about 250^F with apple
wood. Juicy, juicy, juicy. Oh - I also brine with a recipe stolen from
here - http://www.webpak.net/~rescyou/turkey/turkey.htm - Thanks MUCH! to
the author(s) of this site - great brine & tips.

Thanks for any new ideas,
Kevin