2. Turkey Size: 24 pounds - natural turkey
3. Brined for 24 hours using salt, maple syrup, brown sugar, pepper corns, 2 bay leafs, onion and garlic powder. Took out of brine 4 hours prior to smoking and rinsed well with cold water.
4. Smoker temp: 225
5. Total Time: 6.5 hours. Took out turkey at 160 degrees breast temp - put under foil and towel for 30 minutes prior to carving
6. I know that on this forum there is some discussion of large birds in the smoker. However, I have always done birds in the 22+ pound range and have always smoked at 210 degrees in my Bradley, which broke and is now used as my cold smoker. With my new Amerique, I decided to go a bit higher, which meant a quicker cook time, which I enjoyed.
I also put a glass drip pan under the turkey to catch all of the drippings - made a GREAT gravy out of it - perfect amount of salt and smoke in the gravy. +
