Hickory Smoked

Happy_Heart -use big hickory chips and soak them in water for about 3 hours first so they smoke instead of flaming.

Happy_Heart- No the skin isn't crispy. As soon as it comes out of the smoker I rub it with butter. There is a big pan of water under the turkey and above the charcoal. So it is really steamed but still gets the hickory smoke. It was cooked in a round $35 Brinkman Smoker

Love smoked, it takes a long time but just look at the end result !!! Gorgeous, bet there were no leftovers.

It was Ann1000- 12 hours at 180 degrees with charcoal and water.
smom - I started this one Wednesday night. You can't beat the smoked flavor!

This looks delicious.

Smoked our T-day turkey myself. Yum, yum!