I have been craving turkey sandwiches for awhile now. So I asked my local butcher to bring in a nice fresh turkey for me.
After brining for 24 hrs, I got the bird ready for smoking.
Its just a little over 13lbs.
Then on to the WSM at 300 deg over hickory wood.
Here it is about 1/2 way in.
And the finished product.
It smells so good.
Now to wait a bit before I carve it.