re: Smoked Turkey Thread.

How much wood do you use?

Use the backbone and neck of the bird to make a stock and then reduce and thicken for a gravy. It isn’t that hard.

Got four turkeys. Deep fry one. Brine and smoke one. Bake one in oven. Then "fry one in oil-less fryer.

TurkeyZilla

At 130F time for that butter wrap for about another hr til done.

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Its Aaron Franklin Turkey breast recipe, use a 3-4 lb breast or breast roast. He uses just salt and pepper, but I like using this Oakridge Pork and chicken rub. He recommends wrapping with foil and a Cup of butter thats 2 sticks after 2.5 hours, and then cooking in wrap for another hour. Thats a doulble wrap with dull side of foil out, then rest for 30 min -45 min. Save your butter and drippings, then when you slice dip the slices into the butter. So basically its this.

https://i.imgur.com/HxDWoMM.jpg19.9 lb natural turkey. 24 hour brine, rinse injection and season. Spatchcocked, cooked at average 370°, juicy overdose:

Here is what it looked like done, came out nice and juicy, got some good leftovers for sammiches.

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I had that big plate with some Sweet potato casserole, dressing and cranberry sauce

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Brined mine it Crawfish boil over night. Smoked on a mixture of Pecan, Mesquite and Hickory. Injected the breast only with butter prior to putting on the smoker. Kept it at about 250 to 275 until temp hit desired 165. Came out perfect.