Shores
Sous Chef
We had a food day last week and I volunteered to smoke a turkey as long as I could work from home. The boss agreed. Brined with salt, brown sugar and apple juice for 8 hours. Smoked at 250* with Royal Oak lump for heat and apple and hickory for flavor. The bird was 19.87lbs. Outside was coated with canola oil. Stuffed the cavity with a stick of butter, sliced apple and onion. Took right at 8 hours to reach the 160*ish mark in the breast. It actually jumped from 155* to 166* in a matter of 40ish minutes. It didn't take long for it to disappear!
On to the pics:
On to the pics: