Did a turkey breast on the bone, no legs or wings. Stuffed the cavity with onion and oranges and rubbed with olive oil and seasoning. I used wood squires to secure the stuffing. Smoked it with pecan chunks and apple chips at 225-250 for about 4 ish hrs. temp to 167 degrees. pulled it out and let it rest. But had to run out and pick up something that took longer than expected but the bird was still great. Moist and light smoke not super heavy the way I like it for turkey. I spritzed with ( white wine / maple syrup / and a little rye- canadian whisky- every hour ) And some ABT's on the side my guests saw my last pics and had to have some so I made a 24 batch.
Oh I had some Clam and beer with it cuz my Canadian Friends were visiting.
Turkey out and resting
Skin removed and sliced, its key to get the spice rubbed in under the skin without breaking the skin and then season the skin also, and the cavity.
So tasty with Mashed potato's and salad. And no gravy is needed with this turkey. Everyone loved it.
And here is what took me away from my Smoked Turkey for so long
7 weeks old and she's our newest family member.