Smoked Turkey W/WO Bacon?? Need Advice...

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spaceboy

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Doing a 12-15 lb turkey on an egg for easter...

This is only going to be my 2nd time.... 1st turned out good (used the recipe/method provided by nakedwiz) Didn't overcook but something about the bird (specifically the breast) seemed a little dry to me.

Is there any heat shield benefit to layering the bird with bacon? I have wanted to try it with bacon but besides presentation/taste - will the bacon help with keeping the bird moist?
 
Brining will keep your bird moist. Bacon will protect the skin, but you won't get a nice crisp skin. I go 300-325 degrees for turkey.
 
1+ on the Brine and the temps. I prep mine a little on the unconventional side. I separate the Dark meat by cutting through the Skin between the thigh ad the ribs along both sides then break the joint where the legs join the body. Since the dark & light cook at different rates you can pull at each at it's optimum temp.
 
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