Quote:
Originally Posted by Scottw
I am doing a smoked turkey for Easter, never tried it before. I'm going to brine it for 24 hours, dry rub it and put it in the smoker with some kickory. I going to use Dr. Pepper and Scotch in a spray bottle to spray it periodically and get a good glaze on the skin as well. Wish me luck of the family is going Sizzler for Easter dinner.
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Hard to go wrong with a smoked turkey. Here's a tip that will help get it all done at the right time...
Set the turkey out a couple of hours before it is going on the cooker with the breast up. Put a ziplock bag of ice on the breast. It really helps the breast reaching the proper doneness when the rest of the bird is ready
