I was having some folks over for the Seahawks game today so I decide that I would smoke a turkey for everyone for dinner after the game.
So I picked up this nice 17 # bird up at Double D Meats up in Mountlake Terrace.
Around 10 am I tossed it on the WSM over hickory wood.
I put a drip pan underneath to catch some dripping for gravy later.
Right as the game was ending I took her out of the smoker to cool and rest before slicing it up.
Served it with mashed potatoes, stuffing, roasted brussel sprouts and roasted beets.
The turkey was wonderful moist and tender and full of flavor. And the skin was nice and crisp.
Normally for turkey I run them at around 325 degrees till I hit an IT of 165 in the breast and 175 in the thigh.
So I picked up this nice 17 # bird up at Double D Meats up in Mountlake Terrace.
Around 10 am I tossed it on the WSM over hickory wood.
I put a drip pan underneath to catch some dripping for gravy later.
Right as the game was ending I took her out of the smoker to cool and rest before slicing it up.
Served it with mashed potatoes, stuffing, roasted brussel sprouts and roasted beets.
The turkey was wonderful moist and tender and full of flavor. And the skin was nice and crisp.
Normally for turkey I run them at around 325 degrees till I hit an IT of 165 in the breast and 175 in the thigh.
