Hi everyone. It's been a while since I've posted a thread, mostly because I've been very busy at work and with the kids this summer. Hope all of you are doing well. I've been planning on smoking this turkey all week, what I wasn't planning on was 56*, rain, and wind. I didn't brine, I cut a couple slits in the skin here and there and inserted some chunks of butter and garlic cloves. Before I put it in the smoker I slathered it with some creole butter (melted butter with Tony chachers mixed in) Got the smoker up to 330* and put it in at 2:30. I dry roasted some carrots, celery, and onion in a pan under the bird for a little over an hour then added a box of chicken broth to it. This will be making some great smoked gravy. I take my immersion blender and blend veggies right in then make the gravy. It is very flavorful. Here's a couple pics, one before it went in and one after I probed it 2.5 hrs in. I'll post some finished pics in a while.