Better than my dad’s turkey. Sorry dad.

Here's what I did
– Removed the skin for more smoke penetrative. Nobody also likes the skin in the family too.
– Injected with butter, chicken stock, tapatio, and cajun seaoning.
– Went light with Heath Riles cajun seasoning for the rub.
– Used Hickory and Apple chunks in the smoke daddy big kahuna. I was adding two chunks every 30 to 45 minutes.
– Smoked at 200 for 30 minutes
– Cooked at 300 for the rest which was about 2.5 hours.
– Pulled the breast's off at 140 and held them at 140 in the oven for 30 minutes.
– Pulled the legs off at 175 and rested.

This turkey had outstanding smoke, slight heat inside the meat, and Jesus christ it was dripping wet on the inside. It was by far juicier than any bag turkey I have had. I also did not use gravy because it would be pointless.