Smoked on a Woodridge – Minus the Pumpkin Pie

Wet brined the turkey for 36 hours in the fridge. [10 cups water, 1 cup salt, 1 cup brown sugar, 1 apple, 2 shallot onions, 1 bulb garlic, fresh springs x2 of each rosemary, sage, thyme and parsley, half ladies hand size of peppercorns]. Smoked at 225 for 5 hours and than 45 mins at 250. Rested for 15 mins and carved. [ 4 venti cups of lumberjack oak,cherry and hickory mix, 2 venti cups of apple and 2 venti cups of pecan pellets. I only had a plastic venti cup from Starbucks works easy in the bags to scoop]. Turkey was amazing! The white meat was so moist as you can see in the pictures and the dark meat was the smoker ring red (nothing dark brown it was amazing).Would do again 100% and never not brine a turkey or chickens ever again!

We did compound butter with herbs and place under the skin of the turkey, melted the rest and covered. Did not baste the turkey in any way over the 6 total hour cook! Was so moist. Dark meat – wish it was a better picture. Smoker red ring for all dark meat in colour. No brown tinge. Whole turkey was amazing.

Apple crisp and was also cooked on the smoker. Made for an amazing meal! Figured out it didnt matter what pellets we used we didnt get much of the apple flavors or the pecan in the meat if none at all. Just going to stay going forward with a typical cheaper blend as we didnt notice a flavour difference.