(1) Smoker: AmeriQue
(2) Turkey: Whole Foods Free Range Turkey, Fresh, 13.8 #
(3) Prep: Brine, Elizabeth Karmel's, "Taming the Flame", p. 255, Salt reduced to 1 1/2 Cups. Fresh Herbs: A few sprigs each of Sage, Rosemary, Thyme. Brined approximately 18 hours. 2 oz piece of Apple wood for smoke. Butter and seasoned cheese cloth placed on top of breast.
(4) Temp: 300 degrees, preheated AQ at 300. Probe set for 165 degrees for breast meat.
(5) Time: 6 Hours. Gave up on the AQ. Finished turkey in conventional oven (kitchen), about and additional 45 minutes. Had to finish turkey for dinner.
(6) Comments: Used a roasting pan and "V" rack to collect turkey juices. After 6 hours the deep thigh only registered 148 on my ThermaPen. Finsihed trukey in conventional oven. The oven did add a deep brown finish to the skin. However, the breast temp went to 180 plus to get the 165 needed for the deep thigh. Turkey was sweet and mild, although a bit dry from the extended cooking time. Got to find how to get the deep thigh done without over cooking the breast.
(7) SmokinOkie, a BIG Thank you for all the help. You all at the Forum are great!!