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Old 12-21-2009, 04:34 PM   #8
zinner
Found some matches.
 
Join Date: 08-13-09
Location: Wake County NC
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I brined mine for 48 hours in the alton brown brine, then I smoked at at 235* until it was 170 in the breast and 180 in the thigh. It was the best turkey I have ever had. I did a 2nd turkey in the oven as well since I had a large crowd to feed and everyone agreed the smoked was the best.
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