I was worried about taking on the responsibility of preparing the Thanksgiving turkey without doing a dry run 1st, however, everything worked out perfect! It was incredibly juicy and was bursting with flavor. The family was very impressed.
I brined the 15lb bird for a day and a half, applied my rub, popped it in the smoker (hickory) with red wine in the bisquette bowl until 155° then finished it off at 165° in the oven to crisp up the skin a bit.
Here's a couple of pics. I wish I had a better camera handy, but my phone is the only thing I had close by.
@155°
Finished!
Good looking bird!
Nice looking bird
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You did good. Compliments from the family, thats always nice.
Sure is a pretty looking bird
Thanks guys! Couldn't have done it without the expertise of everyone on this board.