Followed recipe except that I brined bird overnight in 1 quart apple juice, 1 cup salt, 4 cloves crushed garlic and 1.5 gallons water. I use a 5 gallon bucket and put the bird in a food grade garbage bag with the brine mixture and pack the top with ice. The 14 lb turkey was done in 6 3/4 hours. Brining seems to speed up the cook time. Cooking temp was between 225-250F. Flavor was very nice. Got rave reviews from the family. Served it on toasted french rolls with melted swiss cheese and bbq sauce. Not too smokey. I used apple wood which is my favorite for smoking poultry. Bird was super moist. I ran the smoke for about 4 hrs of the total cook time in my vertical gas smoker. Not a ton of meat on a 14 lb bird. Not sure if I will do this again. I am kind of a traditionalist when it comes to turkey. I think I prefer to smoke chicken pieces, thighs in particular.
This was probably more work than I like for the amount of meat that it produced. I still would rate this a 5 star recipe.
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Followed recipe except that I brined bird overnight in 1 quart apple juice, 1 cup salt, 4...