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Turkey in a Smoker

Reviewed: Nov. 29, 2011
I just made it this year. First time I made turkey. It turned out very good! We had two turkey's. I got lot's of compliments from the other turkey maker. He couldn't keep his hands off of it and kept picking at it before it was served. The ingredient make a very good "sauce" which I drizzled over the top of it after I had cut it up, just keep it moist. One thing to be sure of is to definitely baste every 1 hour or so. Also, I used a brown sugar, kosher salt, vegetable stock brine, and brined it overnight. And doing this seemed to actually help the turkey cook much more easily and very quickly. Which turned out perfect as my smoker was having a problem getting higher than 200° as it was very cold outside. Started smoking it at around 6:15 a.m., it was done around 1:30 - 2:00 p.m.
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