How to smoke turkey the right way

Have you ever wanted to smoke turkey for holidays or special events like the pros. Tender, Juicy and full of flavor. Here is the complete process to make the tastiest smoked turkey you have ever tasted. Don't make the mistakes most people make.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 14-16 lb turkey
• smoker
• injector
• wood
• charcoal
• injection solution(honey butter bacon brine injection)http://www.ehow.com/how_4543216_honey-butter-bacon-brine-injection.html
• bacon
• spices

1. pick out a turkey in the 14-16 lb range. If frozen thaw in icebox till completely thawed. Using the injector inject the turkey with the honey butter bacon brine solution(aprox. 2oz per leg, and thigh 4oz on each side of breast) let sit in ice box over night

2. place charcoal in smoker and regulate heat to 270-280 degrees using thermometer for best results. Add smoke wood(apple,pecan,cherry,hickory) season turkey inside and out using salt and pepper and bbq rub then place 6 slices of bacon on the turkey covering the breast legs and thighs.

3. place seasoned turkey on smoker and smoke for 3 hrs. Remove bacon and baste with butter. smoke till internal temp of thigh reaches 165 degrees

Tips & Warnings

• Temp control is very important.
• do not over smoke. use cherry,pecan apple) a fist sized piece of cherry and pecan work great) A little hickory goes a long way. Do not use mesquite.
• use hickory smoked bacon.
• makes sure turkey is thawed completely
• make sure to remove giblet pack and neck from body cavity(giblet pack under flap of skin on top of breast.

Resources

• Link Text honey butter bacon brine recipe