Butchered 9 Turkeys Monday. Kept 3 for us, family and friends got the rest.
Let turkey rest overnight in fridge.
Brined in ChefJimmyJ's poultry brine overnight Tues night.
Removed from brine and pat dry. Set in fridge uncovered overnight wed to dry skin.
Rubbed with Jimmy's rub on and under skin. Netted and hung in smoker. Smoked around 8 hrs until internal 165.
Bird was 25.5 lbs. Best bird we ever ate!!