Smoked Thanksgiving Turkey

Nathan Kramer

Brined the bird overnight with 2 cups kosher salt, 2 cups sugar. Threw in a little sage, thyme and rosemary for good measure. Smoked for an hour an a half at 325 over oak and then slathered in a pound of butter and wrapped in foil and smoked for another hour or so. Turned out really good!!

78/43°F - Clear throughout the day. (November 26, 2020 - Midland, TX, USA)