Pulled out the WSM and dropped on a 14lb turkey at 11:30 this morning for dinner at 5 tonight. Last night I slathered the meat under the skin with Tony Chacc and injected with creole butter and a tiny touch of Frank's mixed in. I've done 1/2 dozen turkeys or so at this point, but this one seems to be cooking pretty quickly. Considering it went on at 11:30 at 43 degrees and an hour and 15mins later its already registering 109 in the breast. Smoker's only running 240-246 so far. I even moved the meat probe and changed to a back up pit probe as i'd had trouble with the pit probe a couple weeks ago. I guess that's how it goes. its done when its done! Here it is starting out when it went on...
