First smoked Thanksgiving turkey

[capsfan]

10# Turkey 8% solution from Harris Teeter

Brine for  10 hours with Herb Brine http://www.fireandflavor.com/product/turkey-perfect-herb-mix/ plus 12 oz of Sierra Nevada Snow Wit white IPA

Put in Fridge uncovered 12 hours

Smeared with compound butter under/over skin
8 tablespoons unsalted butter
Grated zest of 1 lemon
2 handfuls of fresh basil
2 handfuls of fresh thyme leaves
2 handfuls of fresh sage leaves
3 teaspoons coarse salt, plus more for seasoning
2 teaspoons freshly ground pepper, plus more for seasoning

Mirepoix plus , lemon,  trussed and place on turkey rack.

Wood:  5.25 oz Moonshine Barrel Apple  from Belmont Farm Distillery

250 till 160 rest for 45 min in cooler. Might have been better to wait the hour, but everything else was ready.

Good smoke maybe a little too much. Perhaps  4.5 oz  of wood next time. Moist and good herb seasoning. I'm looking forward to the soup this weekend.

I forgot pictures, in too much of a hurry to carve.

 

[es1025]

I use 2oz of wood for a 7# breast. More than enough smoke! 3oz might be good for 10#.

 

[DivotMaker]

Sounds great, John!  I used 4.5 oz of cherry on a 14 lb bird yesterday, and it was perfect.  I'd probably go 3.5 - 4 for a 10 lb bird, personally.  Love the lemon in the mire poix - did that too!