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Comment by Christie Williams on April 3, 2011 at 10:54pm

I brine it, stuff it loose with apples, oranges, fresh rosemary, fresh thyme, put real unsalted butter under the skin, olive oil on top with fresh pepper & salt. Liquid in the pan then~Smoke it! Then I put an apple & sage glaze on top! Mmmm :)

Comment by Roger Park on February 1, 2010 at 8:26am

I use a "Brinkman Dome Lid" smoker for this turkey. Used 12 lbs. of charcoal under a water pan filled with whatever miscellaneous liquids I could find in the fridge (e.g.1/2 bottle of red wine,couple of beers,a flat previously opened cola,ect.,ect.), and water. Basted every hour or so for first 4 hours,then when I thought about it.Smoked her about 8-9 hours with an onion in the cavity.Was delicious,moist and tender as you could ask for.

Comment by Larry on October 17, 2009 at 5:19pm

OK I have a 5 pound turkey breast with no time to brine, so I'm going to inject the hell out of it with cajun butter sauce and see how it goes. Question: I want to smoke it and I have a big barrel type smoker with seperate fire box. Should I use that or do an indirect heat smoke on my Weber? Either way, approx how long should it take?