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Rich

Thanksgiving Turkey used to be so blah. Not anymore. This turned out AWESOME!!! I soaked it in a sage brine for 24 hours and then on Thanksgiving Day I put a sage dry rub and placed onion and orange chucks in the cavity. I used 3 Cherry wood chunks and filled the smoke box with soaked Cherry chips. My temps ranged from 240º to 265º. 7 hours later, my 17 pound Turkey's internal temp was 175º. I removed it from smoker and wrapped in foil,old towel and ice chest for 2 hours. Then carved for the feast. It was still smoking hot when I carved it, and soooo moist.