Turkey in Virginia

This was a 12 # fresh, natural turkey, injected with Cajun Injectors Creole Butter the night before. The bird was seasoned with olive oil, salt, pepper and Taragon. Finished by stuffing with a cut-up granny smith apple

I tried hard to get the smoker up over 300 and still have yet to figure that out. The water pan was foiled and empty. Need help there. I did have small amount of water in a drip pan in the lower stacker. It was done after 4 hours with smoker temps between 260 and 280*.

The combination of the injection and the consistent heat of the smoker made for absolutely the best turkey to date. Extremely moist with nice flavor. The in-laws are still raving about it.

Wow Mike,

What a beautiful bird! How much charcoal did you use? Did you try the minion method?

Jenx,

Thanks. This was the nicest looking bird I've done. No on the minion method. I filled the basked 3/4 full and lit the whole thing. After it settled at 260* I filled it the rest of the way and reached a top temp of 280*.

MikeinVA wrote:
The combination of the injection and the consistent heat of the smoker made for absolutely the best turkey to date. Extremely moist with nice flavor. The in-laws are still raving about it.

Well that says it all!

Nice one Mike.

Thanks Ian,

I saw your videos and all looked marvelous as well.

Regards,

Mike