Smoker Turkey

Smoker Turkey

I thawed the turkey for 2 days in a 5 gallon pale of water.

Do not stuff your turkey. 

Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh. 

Set the smoker to 225° F.  I used Pecan as the wood smoke.

Place the turkey on the bottom rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.

Did I enjoy the turkey?  Of course I did.  But I was told, it tasted too much smoke and not enough turkey.

Comments and suggestions are always welcome.