The Smokin Thanksgiving Turkey....The Finale!

Sorry for the delay in posting...we all passed around a cold this past week! We started out by stuffing the turkey with an orange, garlic, and an apple. All were cut up into managable pieces to fit within the turkey. Then we rubbed some (about a stick) on the outside of the turkey. While we were stuffing the bird, the egg warmed up to about 400 degrees. Then on it went. We tried to keep the egg at around 350-375 degrees, but the extreme cold and wind made it hard to keep a constant temperature. The turkey went on around 10am and we pulled it off around 2pm. All in all it turned out good, despite the inconsistant temperature. We prefered the white meat sections only, so next time we might just get a bone in breast to cook, since there were only 3 of us. The turkey had a nice smokey taste to it, thanks to the apple wood used. Even after the 2 days it spent in the brine it didn't leave a salty taste to it. Below are some pictures, enjoy!

All stuffed up!

Ready to cook!

Ready to eat!