So I tried my first Turkey this year. I think I smashed it out of the park. Here's what I did!
Bought Fresh Amish turkey.
Brined for 24 hrs. Used Steven Raichlen's Double Whiskey recipe (using High West Campfire whiskey). BTW, I doubled the recipe to completely submerge the bird.
Patted dry and seasoned inside cavity and out with 50/50 salt, pepper and a little Thyme.
Smoked for 2.5hrs in the PBC till breats were at 155. Then transferred to the oven at 250. Wrapped in foil with 2 sticks butter and repositioned the probe to the thigh. Cooked till the thigh was 174 and let rest for 30 min. UH-MAZ-IN'
Enjoy!
