:thumb:Friday I smoked a 14-1/2 lb turkey on the Pellet Pro Smoker. Injected with Creole butter, rubbed the outside with Yardbird and placed in a cast iron pan on a grate. Five hrs @225 basting every hr than two hrs wrapped @275 to finish. Pulled @ 165-175 internal. Rested for 1/2 hr and sliced. It was the juiciest bird I have ever smoked. Flavor with the Creole Butter injection was spot on The wife just loved it. The smoke was light and not at all overpowering so the taste of the bird came through. It produced about two quarts of excellent drippings to make gravy. Only thing I would do different is use a deeper pan with a higher grate so the turkey was not swimming when it finished. Sorry but no plated pictures.
