School me on smoking and brining a turkey UPDATED W/ PICS

Rub with EVOO

Season liberally with salt, pepper, a little Cavandars, and paprika. I use Tony's to replace most of the salt.(You can do this hours to a full day ahead, if you wish).

Stuff the cavity with a portion of lemon, orange, onion, garilic and celery. Put these items in the water pan of your smoker, too, as well as using the above dry seasonings in the water pan, also.


Smoke over 225-250 degree heat with pecan and good charcoal, until the leg moves freely in the socket. Rest it 30 minutes under a foil tent. Slice and serve.

I've always heard not to stuff a turkey you're going to smoke because the stuffing prevents the heat and smoke from circulating inside of the bird and can result in some uneven cooking of the breast and meat against the inside of the carcass.

True or false?

I dry-brined a whole breast for Christmas this year. I'll never wet-brine a turkey again

nice bird

man, thatt looks great!...my favorite is to inject with creole butter flavor and smoke over pecan...best turkey I have ever had...