Turkey – 12 pounds, brined over night, buttered under the skin, hickory smoked 9 hours at 225 degrees in a Traeger, probe was at 175 the last 2 hours. Came out juicy and flavorful. Next time I’ll probably smoke it in a shallow metal pan to keep the juices, rather than letting them drip.
by mcferguson76
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Spatchcock then wet brine it.