Against some experienced smokers advice I went ahead and smoked a turkey for the first time on Thanksgiving. Let me just say it turned out phenomenal!!!
I brined the 12lb turkey for 48 hours in vegetable stock, honey, kosher salt and rinsed.
Seasoned with McCormick Poultry Seasoning and stuffed with onions, apples, oranges, and celery.
Smoked with 2oz of pecan and 2 oz of apple for 4.5 hours at 220 degrees. It was soooo moist and juicy.
Only anomoly was my temp probe read 181 degrees for about 2 1/2 hours while smoking. It was placed in the breast about 1 inch away from the breast bone. Not sure why my probe read so high but it wasn't dry and was totally moist. I was hoping to never reach 160 degrees until it was time to pull it out. I just winged it and hoped for the best.
Anyway, the entire process was completely stress free and painless unlike smoking with my indirect smoker I just sold last week.
Thanks to Smokin Okie for the friendly words of advice and caution about smoking on such a big day.
Original Post