I brined three birds and threw them in the smoker. Two came out awesome, one tasted like a rib (don't use dry rub next time). One was just a bird with some herbed butter (minced sage, thyme, rosemary, basil, and garlic) up under the skin and on top of it, and the last one had a bourbon/bbq sauce injected all over the breast/legs.
how are you cooking your turkey this year?
- Thread starter BillBeer247
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