• Turkey
  • Rub
  • Brine
  • Glaze
    • This time I glazed with Blue's Hog Chipotle Raspberry. It goes great on chicken too.
  • Melted butter
  • Canola or Olive oil
  • Brine bag, bucket, or cooler



24-48 Hours Before

  • Brine bird in brine mixture

Thanksgiving Day

  • Pull turkey out of brine, wash, then dry
  • Put turkey in fridge for a few hours to continue drying
  • Get smoker ready
  • Add wood
  • Get temp stable at 320°
  • Rub down turkey with oil and rub mixture
  • Put in smoker
  • Every 45 minutes, baste with melted butter
  • Continue basting until breast reads 155°
  • Glaze bird with sauce
  • Continue cooking until breast reads 165° minimum
  • Pull bird and let rest for at least 15 minutes


Mouth Words

My smoker was stuck at 225° and refused to get any higher during our November weather. After wrapping it like a potato, it shot up to 320° and stayed happy - most of the cook. It also helped that I filled the WSM water pan with sand to help stabilize the temps. By the end, it was nearly too hot and had to backed off a bit.