[azkitch]

I thought I'd slap this up really fast before I get ready for work...(Streets of NY, 59th and T-Bird; delivery within the 101/I-17/DunlapOlive rectangle)
I smoked a turkey Tuesday in between trying to replace a front wheel bearing on a Honda Accord..(FUN FUN FUN)
Tasted incredible. I just dumped Yardbird on it, and ran the smoker at about 265 for just about 4 hours..19# bird.





It was pretty juicy when it was still hot..the next day, the breast had dried out, but still yummy. Understated smoke flavor thru much of the meat.

[AZWildcat]

Nicely done Dave! Love the color.

[PAT YOUNG]

DAVE, Did you brine!

[azkitch]

DAVE, Did you brine!

Ah, the details...It was a fresh, minimally processed turkey from Safeway; had been on sale after Thanksgiving. I pitched it in the freezer then. I brined it in apple juice/water/salt/honey about 18 hours. Things I'd probably change: I'd inject, and cook breast side down the whole time. I flipped it over about 2/3 the way through.
The dark meat is still pretty moist.
The gravy I made helps the breast meat go down easier!

[Gizzy's Smokin Crew]

Looks good Dave