Here is my First smoked Turkey, 12lbs of sweet smoked turkey meat. I brined it over night and smoked it for 5.5 hours. The brine was salt, brown suger, garlic, onion and cajun spices. Wife and mother-law loved it. Very moist, crisp skin and in side temp was 170 deg.
I know many of you have done this before, so how does it look? It sure did taste great.