Just took a few pics of the turkey:
15 pounder, brined over night, butter & rub smeared under the skin, Tony C's Creole in the cavity.
after one hour in the smoker at 250, hickory & cherry smoke.
finished bird, 20 minutes fried at 350 got it up to 165.
Very pleased with the results, smokey with crispy outside.
The peanut oil flavor, smoke and seasonings work really well together.
I think I'll be doing turkeys this way from now on.
Thanks for looking and happy Thanksgiving!
- Jay
15 pounder, brined over night, butter & rub smeared under the skin, Tony C's Creole in the cavity.
after one hour in the smoker at 250, hickory & cherry smoke.
finished bird, 20 minutes fried at 350 got it up to 165.
Very pleased with the results, smokey with crispy outside.
The peanut oil flavor, smoke and seasonings work really well together.
I think I'll be doing turkeys this way from now on.
Thanks for looking and happy Thanksgiving!
- Jay
