I did my first whole turkey this weekend. This was a test run for Thanksgiving. I followed SmokinOkie’s Turkey 101 for the most part. I allowed myself to get against the clock, and didn’t have time to apply a rub underneath. Didn’t matter though, best turkey I have ever tasted. Even my wife loved it and she has stated for years that she is not a big turkey fan. It turned out beautiful. It looked just like the pictures Smokin has posted, thanks to the cheesecloth/butter wrap.
1. Smokette 055
2. 12.5 lb bird
3. J Appledog Brine for 3 days
4. 250 degrees (max for the 055)
5. About 4 hours
6. I used Apple for the smoke. Stuffed the cavity with 3 halved tangerines, ½ of an onion, 3 celery stalks and some thyme twigs as aromatics. Finished on the grill to crisp up the skin.
If you are looking for a great cranberry sauce recipe, try this out. Worked really well with the brine imparted flavors. http://www.finecooking.com/rec...amelized-onions.aspx