This year was my first attempt at fixing a smoked turkey. Brined the turkey in an orange Home Depot bucket. Used salt, sugar, and water for brine solution. Placed turkey in brine for about 12 hours in the fridge. After brining, I let dry overnight in fridge on a platter. Smoked turkey using oak for about 3 1/2 hours at 300 degrees. The internal temp was about 170 in one of the breasts. I removed the turkey from pit and wrapped in foil for about 2 hours. Turned out really well, and wife and friends were pleased. Below are pics. The kicker was it snowed all morning up here in Colorado, and the temperature outside was about 22 degrees! Made it hard to keep the temp regulated inside the pit. Turkey After Unwrapping From Foil: Turkey - Cut Up and Separated White and Dark Meat: Turkey with Yams and Dressing: Pit and Pit Boss (my black lab Gus)
