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Old 11-25-2011, 08:26 AM   #25
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Join Date: 01-03-11
Location: Smithfield, North Carolina

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.

Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
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