1: Which smoker. Smokin-it 2
2. Turkey Size. 12.98 fresh turkey
3. Preps. Brined in smokies holiday brine for 20 hours. Compound butter made with butterball savory seasoning cajun spice rubbed between the skin and turkey. Injected with butterball cajun spice injector mix. Stuffed with celery, onion & carrots.
4. Smoker temp. 225, last hour 250. 3oz apple wood
5. Total Time. 8 hours
6. Comments. Basted turkey every two hours with the drippings (hence the longer cook time). Wrapped the turkey with butter soaked cheese cloth for the last three hours. After cooking we wrapped it and traveled about 1 hour before carving. Juiciest bird we have ever tasted! Doing this one again.
This was my first attempt at smokin a turkey and did not know how the family would react so I also roasted a fresh turkey that was brined and injected with smokies' butter, wine & honey recipe. The roasted turkey was also great, but the smoked turkey was the star of the show.
Thanks for all of the advice, tips and suggestions from the people on here.