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.
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Last edited by New Pal Frank; 01-12-2020 at 08:55 AM..
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