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I think this was my best bird to date. 15#, brined 24 hours, breast iced 1 hour, applewood chips, indirect setup, drip pan under grid in ceramic smoker, dome 250 to start, allowed the temp to rise as the roasting progressed, finished somewhere around 375+ degrees dome. Hard to tell actual dome temp because of the proximity of the turkey to the thermometer throws actual temp off a bit. Could have been 400 dome, not sure. Anyway, the bird was excellent, well done but still moist and flavorful. Definitely brining helped and I think the higher heat finish helped to retain juices. Total cooking time 2 3/4 hours. Also removed the leg retainer so legs rested away from the breast allowing heat to penetrate thigh area quicker, a critical area to cook. Breast was 171 and thigh was 182 at the bone joint when I took the bird off. Very pleased with results, will do this again.