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  • Hopper on left side of smoker is filled with wood pellets and temperature is set to 375-400 degrees. width:544;;height:408
  • Turkey is brined overnight in a bag filled with apple juice and herbs/spices. width:544;;height:408
  • Foil over the turky helps keep the meat moist. Brush hourly with a mixture of Madiera wine and butter. Ensure hopper is filled with pellets. width:544;;height:408
  • Turkey shown after about 6 hours. Final inside temp of turkey should be 165-180 degs. Total smoke/cook time is about 8 hours. width:544;;height:408
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