Good looking bird. The main thing is that it tasted good. I have a tough time with turkey skin in the smoker alos.
On my turkey this year, I used an enhanced bird( no brine required ) and injected it the night before with creaole butter.
Useing a turkey cannon, I put about 8 oz of my injection in the cannon. Cooked at 300-325 for about 2 1/2-3 hours then wrapped foil all around the bird then cooked until the internal breast temp hit 165.
End results was alot of very happy eaters and no one complained that I took most of the skin off.
Backwoods G2 Competitor, Backwoods Chubby,UDS, Weber OT Gold
Super Fast Super Accurate Blue Thermapen, Mavrick 732
Husband & Wife Team (so far)
Hug Hogs Competition BBQ Team
New Palestine IN