Its 8 months since and its 5 months till, so I say once a year just isn't enough! Got a 14 lb bird, actually 2 of 'em. When delivered I note its has and 8% enhanced sticker on it so I can forget the cure. I was wanting to try Pop healthy turkey. LOL.. Maybe come Thanksgiving. I didn't see the point in injecting, so I washed it, dried it, and placed it in the reefer (of course that was after a day of thawing). This AM @ 8:30, I fired up the smoker checked it working and allowed it to heat up to 220. I lit an AMPs of Hickory and cherry for that nice red color. Went back in to prepare the bird. Having allowed a good pellicle to form, I massage it, sprinkle the inner cavity with some rubbed sage before filling with apple slices. I turn under the wings, tie its legs so it couldn't run away. Place in the smoker and reduce the temperature to 200 degrees. Low and slow! I easily hit 140 in 4 hours, and actually smoked the bird for 8 hours at 200 degrees. Here's that bad boy at 4 hours. Here's after 8 hours Can you see that clear juice in that pan? You should see inside! Look on that slanted cutting board! I had to stop slicing an allow some of the juices to get out of my way. Enough Turkey! So its Thanksgiving, what turkey would enjoy the day alone? So this week I have made both biscuits and cornbread and allowed to sit out and get stale. You know the biscuits and the cornbread have to be just right to make good dressing. In the dressing, onion, celery, salt, pepper, parsley, sage, and a pinch of rosemary & thyme. Since I didn't boil a hen like usual, I used Swanson's broth.... ok, ok, I didn't have any in the freezer for some reason a brisket is in its place. LOL Abbra Ka Dabbra, pesto chango, **POOF** And to my great surprise, a pan of giblet gravy appeared next to it on the stove. Add a little salad and green beans and it is a meal..... OMW I almost forgot the cranberry sauce. Some one had to put it in the freezer 'cause it was in the pantry and everyone knows canned jellied cranberry sauce is so much better cold. I am sorry I have made all kinds of cranberry sauces and tasted north south east and west and I am just a redneck I guess, I like the Oceanspray jellied cranberry sauce. White meat? Dark meat? That's Thanksgiving in June! (Did I forget the turkeys were .79/lb??) On more shot of that beautiful bird!! Tender and moist! You don't need hot and fast to cook a bird juicy! And all that smoke flavor it absorbs............ One more thing, this turkey was cooked perfectly. can you see the non-popped turkey auto timer?? Great meal, I wish I could share with you all. Thanks for checking out my smoke, low and slow with beautiful color, juicy and delicious with nothing added. Sorry was in a hurry so I forgot the good Dixie china tonight.