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Submitted by: Bill

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Because of all the nooks and crannys whole turkeys and other poultry have, there are lots of hiding spots for germs. If not brought up to a temperature that kills bacteria, the germs will continue to multiply. I used to smoke whole turkeys and chickens at 225-250 degrees Fahrenheit, but it would take quite a while for them to get done. Not to mention the fact that the skin ended up with a rubbery texture. Now I smoke whole poultry up around 300 degrees; at least at 275 in my smoker. I often use my gas grill, and run it at 325 degrees, adding wood chips for smoke flavor. The birds cook quickly, the texture of the meat is great, and the skin gets nice and crispy. So if you're in a hurry to "smoke" a turkey, don't overlook using a grill to smoke-roast it. I think you'll be pleased with the results. Use indirect heat for cooking, using the burner on one end of the grill. Place the bird on the other end, and rotate occasionally to prevent burning. Basting with a little butter makes the skin look really nice, too.

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