What's up bros and broetts I decided to take a week off the gym for thanksgiving. I'm the one that always does the bird and I always smoke it. I'm a stick burner kind of guy but I do all my poultry on a pellet smoker it makes it super moist and not a heavy smoke flavor bird in my opinion shouldn't be heavy smoke flavor like beef or pork should anyways this is what I do

Brine- 24 hours
2 cups salt
2 boxes chicken stock
2 cups balsamic vinegar
1 cups brown sugar
2 whole garlic cloves
2 cups pineapple juice
Gallon or so of water

Rub- butter the bird and rub bird before smoking after taken out of brine of course
2 cups brown sugar-base of rub
All other seasoning is to taste
Onion salt/powder
Garlic salt/powder
Poultry seasoning
Cumin
Italian seasoning
Chili powder
Salt
Pepper
Lemon pepper

Shove this in it's ass- stuffing doesn't go in the ass any more because of the high risk of salmonella

1 onion cut in half
1 orange cut in half
1/4 garlic minced
A dash or 5 of vinegar

Ok so to smoke it I warm up the pellet pooper to 250 and smoke it about 30 minutes per pound or until it hits 165. Intake mine out at 162 cause when it rests it's still cooking that's how to keep it juicy.

Cook time is around 10 hours at 250 for a 20 - 22 pound bird

This will be your best friend you can probably go out and get one before thanksgiving never go off of the popper on the turkey they are ment to pop well after it's done that's why turkeys are dry cause the popper is covering it's ass

http://www.midlandhardware.com/195228.html?dfw_tracker=14396-195228&gcli...

I've used this for years works great you can pick one up really anywhere

Pro tip- don't put butter under skin it makes it loose and when it cooks it will crack and make your turkey look like shit

Well if anyone tries this your welcome cause I basically got you laid on thanksgiving cause that turkey is going to make all the ladies want to gobble pun intended