I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" flavor. I typically use either hickory or fruit wood (fruit has milder smokiness), lump charcoal, for about 8 hours at 200°F and finish it on high heat in the oven.
I use a salt brine overnight the day before, and typically don't apply much seasoning, mostly just a honey glaze. While cooking I occasionally sprinkle it with Sprite or Seven-Up soda to keep it moist.
Do you have any advice on how to make the meat flavor milder or closer to chicken?
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