Thread: Smoked Turkey
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Unread 10-03-2012, 05:52 PM   #18
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I did one (14 lbs) this past Sunday using a kettle and rotisserie, turned out great. Seasoned with Tony Chachere's, with lemons, onions and fresh herbs in the cavity. I also run my hand under the skin on the breast to loosen it up and put strips of bacon under the skin to help keep the breast meat moist.

I may try to brine next time but the results were tasty without that step.
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