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smokeyw · 11-25-2011, 07:26 AM

I smoked a 21 pounder on the UDS. I brined it overnight first. The next morning I made a compound butter with sage, thyme, and a little Old Bay seasoning and rubbed that up under the skin. I rubbed the outside of the bird wit Canola oil and dusted it with Yardbird rub. Smoked it for 5 hours at 325 using some pecan and apple wood. It was really moist and delicious. Even people that said they didn't care for smoked turkey loved it.

11-25-2011, 07:26 AM	#25
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	I smoked a 21 pounder on the UDS. I brined it overnight first. The next morning I made a compound butter with sage, thyme, and a little Old Bay seasoning and rubbed that up under the skin. I rubbed the outside of the bird wit Canola oil and dusted it with Yardbird rub. Smoked it for 5 hours at 325 using some pecan and apple wood. It was really moist and delicious. Even people that said they didn't care for smoked turkey loved it. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion