Originally Posted By: Mikespike

do you place the turkey breast-up or down or do you suspend the bird? does it matter? sounds effing awesome!


Don't think it matters, but I just placed it breast side up on the rack.

I think it's more important to put a thermometer in it and take it out of the smoker when the meat is at 160-170 degrees. Just depends on how paranoid you are when eating poultry and how dry/moist you like the bird.

160 is pretty damn cooked for me tastes.
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T.K. Paker