That's my plan. I've roasted them for years after brining them - they come out good. Fried a couple the last few years - which are even better. I'm just asking for advice for smoking them.I do mine on a pellet smoker.
that's some funny shit right there!The real challenge is finding rolling papers that are big enough, and then keeping the thing lit.
View attachment 415979
Boom…I’m smoking one right now in a Masterbilt stand up. Brine it for six hours before cooking. Rinse that brine. White wine and rosemary in the moisture pot. Stuff the turk with rosemary and thyme. Rub butter under the breast side skin- a whole stick. Rub the outside with a tasty poultry rub if your choice. Stuff it into your smoker and smoke with cherry or apple or pecan. Breast up for 3 hours- breast down until done. 250 degrees until thigh’s at 180. Pull out and love eating it with your family. It’s beautiful in its simplicity.
Edit- pics forthcoming. It’s about done!!
Dammit. Pics or it didn’t happen….I just pellet smoked the free kroger turkey yesterday. I removed/separated wings, legs then spatchcocked the breast for better smoke. 225 setting and was using B & B brand (very good- HEB/Academy carries) pellet- Post Oak was in the hopper. No brine- forgot salt/pepper even.
Wife made compound butter w rosemary, basil etc and I put some under skin. 225 degrees for about 3 hours: smaller parts done first: to 170 degrees, about 3 hours to finish. Very tasty.
That is pretty much how I smoke a turkey.We used Aaron Franklin's method last year on a pellet smoker and it turned out great.
Franklin Smoked Turkey