brining REALLY helps out with the moisture AND taste of the bird
least it did for mine thursday.........one of the best ever.......or so folks told me........i can take or leave turkey........but i like to make it for others
I have been smoking brisket and turkeys for over 22 years now my best friend taught me before he passed away, but anyway I have smoke a 20 pound turkey every thanksgiving and Christmas for my family and their is 20 of use. I have a cast iron smoker fire box on this side away from the meat. I build my fire so it ranges from about 225 to 250 and I keep it that way threw out the cooking process, then I lay my turkey in and next to the turkey I have a old bread pan you know deep one fill it full of water this help keep moisture in the air and around the turkey and also I have a spray bottle that I spray on the turkey every so often maybe once a hour. I just moisten the bird don't drown it, I let it cook up to 8 to 12 hours, I use either oak wood and some hickory chips or pecan wood and even black walnut wood, sometimes I might cook the bird 4 to 6 hours and then finish in the oven on a broiler pan with water in the bottom of it. I don't use a rub or anything like that I put some Cavender's, salt and pepper and a little garlic powder on and that's it, Might not be the best way but we all like.
Wow! that looks beautiful and mighty Tasty! Cadillacman! I will be smoking my first one this Sunday. wish me luck and thanks for the View!.