Arizona Ugly I
New member
48 hour brine soak and 24 hours in the refrigerator. Pecan smoked turkey wrapped with butter, rosemary and thyme soaked cheese cloth and kept moist with the butter baste every 45 minutes. The 14lb bird is loosely stuffed with onion, apple, lemon and orange slices and smoked over pecan wood for 6 hours at 275F 300F +- to an internal breast temp of 165F. Its on a raised rack in a turkey pan being steamed by apple juice, broth, Captain Morgans spiced rum and a spice mixture. Came out super moist and very flavorful.