Turkey Time
We typically do turkey 3 or 4 times per year.
For about the last 40 years, it has always been done on the Weber or off-set smoker using an indirect heat method. It is always moist with a wonderful smoke ring.
Saturday is usually the day it is pulled from the freezer. I use 1 day for every 4 lbs to determine when to pull it
Ingredients
Turkey
Stuffing (your way)
Olive oil
After stuffing the bird, we coat it with olive oil, then B&Gerk&Mesquite.
We will sometimes inject it with butter, garlic, and B&Gerk.
And yes, we have done bacon wrapped turkey or turkey legs
