gcrider900
Newbie
13 pound bird. Brined in Slaughterhouse brine for 24 hours. Smoked with apple wood to 165 degrees. This was by far the best looking and tasting turkey I've ever had, and a definite family favorite. Used my new Maverick ET-732 on this smoke - it works great and was a solid investment. My local BBQ retailer had a Groupon deal so my net cost for the thermometer was $40. Hard to beat.
