Just a suggestion on carving-up the breast meat of your turkey. Instead of cutting the usual slabs of meat (i.e. cutting parallel to the breast bone), try cutting across the grain or perpendicular into little 'steak-like' pieces. In order to do this, you must first cut each half of the breast off of the center breast bone and also separate it from the rib bones leaving one big hunk of meat. This allows each individual cut piece of breast meat to then have a cross section of breast meat from the smokier outside to the moist interior center. Saw this method of carving on a Cooks County TV show featuring their easy grilled turkey. I tried it tonight with a pre-Thanksgiving smoked turkey and liked it cut-up that way better. Just food for thought if you are interested. This method is best left for in-kitchen carving - not for center table carving in front of your guests.
Also I spatchcooked this turkey for the first time. That is a nice way to smoke a turkey - took less time than a whole bird would have, and both the breast meat and leg/thigh meat came up to correct temps at same time. Used SmokinOkie's Spatchcock 101 to learn how. Nice, easy to follow how-to steps - Thanks Smokin'!
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