Agree, this will be amazing … another tweak … the pineapple and onion. Smoking time is typically longer than oven roasting AND they will pick up the smoke flavor readily, I think I would add them towards the end of the process, just long enough for them to cook, or possibly even cook them separately - maybe grill them? Then combine them with the turkey when you serve. Just something to avoid having them become overly smoky.
I would certainly try! It looks delicious. The smoke will add to the flavor, but I think that could be amazing. The one tweak I'd make: I'd try to get some of that achiote paste under the skin of the turkey, as you won't be able to baste it. Gently lift the skin over the breast so as not to tear it and rub the paste all over the breast, and down into the crevices.
I'd probably increase the recipe for the rub by 50% and brush the outside as well.
Let us know how it turns out, if you try this! I'd be interested in all the details - temperature and time, please - as I am new to smoking turkeys. (I've done only one whole turkey, which was spatchcocked.) ;o)
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I'd probably increase the recipe for the rub by 50% and brush the outside as well.
Let us know how it turns out, if you try this! I'd be interested in all the details - temperature and time, please - as I am new to smoking turkeys. (I've done only one whole turkey, which was spatchcocked.) ;o)