Originally Posted by sdpike
I'm trying to catch up on this thread and have found a lot of great info especially the cannon. I'm smoking a 21 pounder (fresh) and am going back and forth about brining or injecting. I've always brined and then roasted. But, this being the first smoked turkey I'm not sure. I appreciate any suggestion
Thanks, Happy Thanksgiving to all of you. Pron on Thursday
If you have an oven roasting recipe that you like, just replace the oven with your smoker! Cook at same temps, same recipe, same brine, whatever, just smoke it instead of baking it. You only add another dimension to the flavor with the smoke.