Here is our smoked turkey from Christmas.
One Big Smoked Bird
It Is a 14 Pound Heritage Turkey. Salt Brined it for 26 hours in the fridge. Pulled it out, let her warm up a little. Wiped off the excess salt. Made a simple rub of Salt, Pepper, Paprika, and a good Cajun mix. I usually see what looks the best at the market. I was up in the mountains so was away from the OTC test kitchen and my secret spice rack. But a nice Cajun mix is usually an easy way to add some flavor. Put it over the rack with some really good moist Hickory and Broken Whiskey barrel chips. Took about 6 hours. Let it rest about 40 minutes and was totally moist and delicious.
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