Thanksgiving Day Turkey Delight

[Oriondriver]

So... I smoked a Honey Roasted 16 pounder... 3 hours of a mix of alder and hickory... 13 hours total to get to 170 then a few hours in the cooler to settle...

All I can say is.... add that to the list of things I am good at...  ::)

Scott

p.s. For those of you with good observation skills... you will notice a wing missing... cost of doing business and lack of patience...  ;D

[Wildcat]

Sure looks purty!  How did it taste?

[Oriondriver]

Absolutely wonderful... juicy, tender with just the right amount of smokey-ness... my son who is very picky... had seconds! I have been a die hard deep fried turkey guy in the past... but this method will takeover for while...

Scott

[Mr Walleye]

That's one nice lookin' bird there Scott!  8)

Even if it's only a one winger!  ::)

Good job!

Mike

[SKSmoker]

What temp did you smoke this at for it to take 13 hours?

[West Coast Kansan]

Will probably fly in circles with one wing  :D Looks Great!

[Oriondriver]

I had the unit on max temp with the burner on whole time... it was a cold night.. I put it on at about 10 pm and it was only 30 degrees outside... the high during the day was about 43 degrees so the unit never got any higher than about 210... hence the 13 hours... we talked about putting it in the oven but decided to just let it run... and it was well worth the wait...

Scott

[Gizmo]

Was the skin edible?  I would suspect with the long cook and from the posts of many bird smokers, the skin would not be good to eat while everything below it is knock your socks off.

[SKSmoker]

Ok, interesting to know about the temp. I have always wanted to do a turkey on the bradley

[Tiny Tim]

I did a +/- 10# turkey yesterday with my PID set for 250, bird sitting 3" above the PID's probe.  Done in 5 hours.

[mybad]

I am not sure I could eat that turkey....it is so dam beautiful....what a great looking job. I can only imagine how great it tasted! ;D

[iceman]

All I can add is WOW!!! Very very good job I must say.