Happy Thanksgiving.
I decided to smoke a small turkey for my first time, we had another turkey going just in case.
I brined the turkey over night, I used the Slaughter House poultry brine recipe.On Thanksgiving day I used olive oil, salt,pepper,and cayenne spices as a rub. I stuffed the bird with apples and oranges and then it was time to smoke. I used apple wood and smoked it for 5 hours at 240-250.I also spritzed it every hour with apple juice. I pulled the turkey off at 167 internal temp and it turned out perfect. We ended up having a nice fire out back and watching football on the projector.
I decided to smoke a small turkey for my first time, we had another turkey going just in case.
I brined the turkey over night, I used the Slaughter House poultry brine recipe.On Thanksgiving day I used olive oil, salt,pepper,and cayenne spices as a rub. I stuffed the bird with apples and oranges and then it was time to smoke. I used apple wood and smoked it for 5 hours at 240-250.I also spritzed it every hour with apple juice. I pulled the turkey off at 167 internal temp and it turned out perfect. We ended up having a nice fire out back and watching football on the projector.
