This is the best turkey we have ever made. Fresh turkey from our farm. About 50lbs...We cut it in half and brine with Bourbon for 36hrs in a brine bag. Dried it and brought to room temp. Rub seasoning only and smoked for approximately 3 hrs at 225 degrees then raised temp to 350 for 3 hrs. turkey reached 160 internal. Bam juicy white meat and dark meat that was unbelievable.
Written by a customer while visiting traegergrills.com
[This review was collected as part of a promotion.] Thanksgiving turkey was amazing We have enough to smoke another turkey.. we always use the brine and rub.. the pullets where prefect favoring to add to this... if you offer these again i will be getting several bags.. we smoke 3 turkeys in the summer for picnics/pool parties
Written by a customer while visiting traegergrills.com