Tried my first smoked turkey. We had a fresh 20lb bird. Cut out the backbone and then split it in half. One 10lb side on one rack one on the other. Used olive oil to coat the bird and then a homemade rub (brown sugar, poultry spice, garlic, sage, basil, crushed red pepper, chipotle powder, chili powder, cumin and paprika). Wood was a mix of cherry and pecan. Smoked for 5 hours at 250 degrees. Then 2.5 hours in oven at 325 degrees with turkey stock in bottom of pan covered in foil. Came out moist, tasted great. Some commented it was the best turkey they had ever had. Photo attached. Happy Holidays.
Joe
