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Unread 11-25-2011, 07:26 AM   #25
smokeyw
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Join Date: 01-03-11
Location: Smithfield, North Carolina
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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.


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