Yep, 'bout my 20th turkey, but...I still can't ge it right EVERY time. I am still in the playin around stage. Though I learned from my granddad and my dad, we always had smoked turkeys for Thanksgiving, and I use the same recipe. Have tried injecting, but I didnt like the texture it gave the meat.
Our old-Mississippi recipe goes like this, real simple: wash and cover with olive oil, then cover with lemon pepper (inside & out), then stuff the cavity and neck flap with celery, onions and apples. Smoke using hickory in a water smoker. Be sure to use a disposable drip pan stuck in the grill underneath the bird to catch juices for a killer, no KILLER smokey gravey. I'm up right now tending to the bird, drinking beer and smoking cigars. I really dont want to go to bed, as I am in the perfect situation. But its 2:45 here, and I just added some more coals to the pan to keep the temp right. Happy thanksgiving, and poo to anyone stooping to a deep-fried bird this holiday. (can we extinguish this stupid fad right now?).
Smokem' if you gotem'