Smoked Pecan Butter Turkey (Pron)
48 hour sweet and spicy brine soak followed by 24 hours in the refrigerator. The turkey is wrapped with a creamy butter, rosemary and thyme soaked cheese cloth and kept moist with the butter baste every 45 minutes. The 14lb bird is loosely stuffed with onion, apple, lemon and orange slices and smoked over pecan wood for 4 hours at 300F +-. Its on a raised rack in a turkey pan being steamed by apple juice, broth, Captain Morgans spiced rum, drippings and a spice mixture. Its at 122F internal now and a drum rack temp of 305F.