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Slightly OT - Turkey on a Smoker

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SmokingPiney
SmokingPiney Posts: 2,282
edited November 2016 in EggHead Forum
Spatchcocked with butter and herbs under the skin with Bone Suckin' Poultry Rub over a melted butter basted top. Smoked at high heat (350) on the Assassin with a mix of apple and pecan woods. I pulled it at 165 breast and 180 on the thighs. I think I nailed the crispy skin. 

Happy Thanksgiving, folks!  =)  







South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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