Step 1:  Selecting the Turkey

How Big?

The first step in selecting a turkey is to decide how big a turkey you're going to need. In general, plan on 3/4 pound (raw packaged weight) for each person; everyone will have a generous serving, but there won't be many leftovers. Double the amount to 1.5 pounds (raw package weight) per person to ensure that you have plenty of leftovers.

Fresh or Frozen?

Unless you're buying a freshly slaughtered turkey directly from a farmer, you'll most likely be purchasing a bird that has either been flash-frozen immediately after processing or refrigerated to an internal deep-muscle temperature no lower than 26 degrees Fahrenheit. In the United States, federal regulations require that turkeys labeled fresh be cooled no lower than 26 degrees, while any turkey that has ever been cooled to zero degrees or lower must be labeled as frozen. Some producers, such as Norbest, label turkeys cooled no lower than 26 degrees as refrigerated rather than fresh.

What's the difference between fresh and frozen? Not much. Some people report slight differences in taste and texture, but deciding between a fresh or frozen turkey is largely a matter of individual preference. For convenience, you might purchase a frozen turkey well ahead of time or when turkey is on sale. Just remember to allow enough time to thaw the turkey completely. (See Tips on Thawing.)

Brined, Pre-Basted, or All Natural?

Since this recipe calls for brining the turkey, I can't recommend that you purchase a pre-brined bird. The turkey could have been brined with a strong enough solution that your brining efforts will have little effect. Worse yet, you could end up with an over-brined turkey--salty and mushy and over-seasoned.

Pre-basted turkeys have been injected with a solution consisting of liquid and seasonings. The liquid is often turkey broth, and the seasonings vary widely from producer to producer. Cook's Illustrated has reported good results after brining a pre-basted Butterball turkey, but you'll want to read labels carefully to be sure that the pre-basted solution doesn't contain large amounts of salt or seasonings you avoid (such as MSG or known allergens).

For this recipe, I recommend that you purchase an all-natural turkey, one that has been minimally processed and contains no additional ingredients. When cooked in a conventional oven, all-natural turkeys can turn out less moist than pre-basted turkeys, but the brining step in this recipe will ensure a moist, juicy bird. And the seasonings imparted by the brine will give it a subtle, unique flavor.

Pop-Up Timer or No Pop-Up Timer?

It doesn't matter whether your turkey has a pop-up timer or not. You're going to be using an instant-read thermometer to remove the turkey from the Kamado at just the right temperature. If you rely on a pop-up thermometer, you'll be removing the turkey too late, after the moisture has been cooked out, resulting in dry, flavorless meat. Pop-up thermometers are designed to prevent food poisoning, not to ensure moist, juicy goodness.

TIP: If you buy a turkey with a pop-up timer, leave the timer in place. Removing it will only result in a gaping hole that will allow juices to escape.

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