I smoked, indirect, 2 turkeys...one on my Traeger Pellet Smoker & one on the BGE. I used sassafrass in the BGE & pecan pellets in the Traeger.[p]I cooked the American bronze, 10 pounds, on the BGE using a Spanek vertical roaster.
The other bird was a bone-in turkey breast cooked on the Traeger.[p]The Traeger held the temp at 275. The BGE wouldn't hold 275 but settled on 300, dome temp.[p]I brined both, over night, in plastic bags in the frig.[p]I sprinkled a turkey herb rub on each. During the smoke, I misted both with olive oil & apple juice...once each hour.[p]I had a polder in each & checked the accuracy with a manual thermometer.[p]They reached 165 & 180 in about the same time (no legs on the breast). [p]They were done in 5 hours. I then wrapped them in film 905 & placed them in styrofoam cooler for 2 hours while the guests arrived.[p]The vote was in favour of the American Bronze. Both were moist to the touch & taste. The American Broze cost was $6.15/pound & the breast $1.69.[p]The turkey breast had blemishes in the meat that would have caused it to be graded down in competition. The American Bronze was perfect in appearance.[p]I served ABTs using Italian Prosciutto Ham. They proved to be the appetizer of choice.[p]Next year, I will buy the frozen birds a week in advance in order to thaw them, brine them & let them dry in the frig prior to cooking.[p][p]