My first attempt (and last) at cooking a whole turkey. Way too much work carving that bird up after dinner when all I wanted to do was vegetate on the couch
Nothing fancy. The bird came brined in a solution, so that's what I went with. After it thawed I let it air dry in the fridge overnight to dry the moisture out some.
After setting the foil pan and 24 oz beer can into my vertical smoker (that I was running hot like a grill) I placed the bird onto the can. Worse than threading a needle. I really could have used a hand here.
Then I brushed it with a vegetable oil, salt & pepper mixture. I checked it after cooking for 15 minutes and it needed a couple braces to hold it upright.
3/4 of the way through when I snapped the one pic I basted it.
And that was it. About 5 hours later, running about 380F, it was done. It weighed a hair over 20 lbs.
It was moist with just a slight smokey flavor from the charcoal and also from the smoker itself. I imagine running it hot burned some of the creosote off, or at least created a little smoke.