Originally Posted by JimF
Can you post links to where you found the info? Would love to check out that brine and cheesecloth trick
Not sure of the link, but here is what I did. About an hour half into the smoke, I checked the turkey, liked the color, and layed a cheese cloth over the entire turkey. The cheesecloth was soaked in melted unslated butter. About every 45 minutes after that I applied more butter to keep the cloth from drying out and sticking to the skin.
Also, I just read my post, I did not smoke it at 175, it was at 275! 175 would be bad