Best Turkey ever. I brined the turkey overnight, and used the brine for basting up until about halfway through (didn't want the meat to be too salty). Then I switched to beer, continuing to baste every hour. I used a turkey stand, so the bird would cook upright. I smoked for about 8 hours usingn applewood, then for the last 2 hours, I put the turkey breast side down in a pan.
I cooked it until it was 165 degrees in the breast, then let it rest for 15 minutes.
My only regret was that I did not tie the wings to the body, and the smoke passing over the wings made that mead slightly overdone. But still better than roasting.
I was surprised that the skin was brown and crispy - my 13 year old raved about the white meat and we all went back for seconds.
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Best Turkey ever. I brined the turkey overnight, and used the brine for basting up until about...