Decided to have a little 'Thanksgiving practice' today.
12.6 lb. Butterball brined for 24 hours in Slaughterhouses brine then placed on a rack for 24 hours in the fridge to dry out the skin.
Separated skin and breast and liberally applied Jeff's Bacon Butter. http://www.smoking-meat.com/november-7-2013-smoked-turkey-with-bacon-butter. Coated outside with EVOO and herb mix and stuffed loosely with apples, celery and onions.
On the smoker at 250 for 3 hours then down to 230 to finish it off. TBS of Cherry and Pecan is flowing. Also plan on making mashed smoked red potatoes and sweet corn to go along with it.