It's Time to Smoke a Whole Turkey!
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| Prepped & Ready for Smoker |
The turkey went into a salt brine for 24 hours in the fridge before we seasoned the turkey with salt, pepper, sage, and rosemary. Don't forget to season your pats of butter before inserting them under the skin of your turkey (around the legs, wings and across the breast). The seasoned butter will keep your turkey moist plus add the great flavors of your spices into the meat of your turkey. We smoked the turkey for about 6 hours, basting every 45-minutes to keep the turkey moist during the smoking process.
We made smoked turkey (Gobbler sandwiches). Sliced smoked turkey, turkey seasoned filling, cranberry sauce, with mayo on a kaiser roll -- Delicious!!
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