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

• B&Gerk&Mesquite

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