Originally Posted by wjwheeler
I usually deep fry 25 - 30 12 -14 lb. turkeys and smoke 6 each Thanksgiving as gifts. This year I want to smoke all of them them. I have a Southern Q competition water smoker that will hold the 30 turkeys in one cook. I try to have them ready by 10am on Thankgsgiving morning. I have read vaired opinions about cooking at 300 - 350. I've usually smoked them at 275 with peach and/or apple wood.
I don't have anywhere to brine that many turkeys, so I usually inject them with creolebutter and rub them with cajun shake. They are moist and flavorful but don't look as good as the deep fried turkeys.
Does anyone have any advice to make them look good or improve my methods? Thank you in advance for your input.
Jeez, and i am cursing the NFL schedulers for giving me a Jets home night game on thanksgiving and making me have to do 6-7 20lb birds for the tailgate. Lol.
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