I'll start ....
1: Which smoker :sm0025
2. Turkey Size :12.5 lbs
3. Preps : Brined per turkey 101.pdf, page 4, but for 36 hours. Also made a compound butter using Smokin Okie's Turkey rub and put under the skin and then pinned the skin (didn't work, skin pulled free)
4. Smoker temp : Smoked at 300F
5. Total Time : very fast, about 2 hours
Turkey was spacthedcocked. The breast was on top rack and the dark meat on the second rack all skin up. I also basted with compond butter. The skin never got crispy but the flavor on the meat was great, no real loss. Pulled when dark meat was at 173/177 and breast 161/167. Very moist... Oh, used 3 oz apple, let the wook smoke 15 minutes before putting bird parts in.
Finished with a Cranberry- Jalapeno Relish
1 cup dried Cranberries
½ cup Orange Juice
½ cup diced Red Onion
½ cup chopped Cilantro
1 tsp minced Garlic
1 Jalapeno (your choice whether to seed, devein)
¼ cup fresh Lime Juice
½ tsp ground Cumin
½ tsp Salt
Mix and let sit for 2 hours or more ….