Honey brined turkey breast and straight up thighs for thanksgiving.

First time smoking turkey nonetheless being in control of the protein for yet another holiday on the Pro 575. 225 for the first hour followed by 275 for the remainder of 160 and 175 respectively.

As you can see, the breast doesn’t have much of a smoke ring and while I liked the results for both it and the thighs, I think if I were to run this again, I’d go 225 for 2hrs and then finish at 325 for color and crisp of skin.

This was my first really cold cook as well, and I at least wanna get an appropriate blanket for winter this year so I can have fun with it this time vs letting it be unused til spring.