Thanksgiving is over and many people may be sick of turkey right now. Not me, I love turkey. I love all the leftovers and am sad when they run out. And, I don't wait until Thanksgiving each year to enjoy turkey. In fact, over the past year, I have been smoking a turkey at least once a month, trying to perfect the technique. I have also read articles from cooking magazines, watched YouTube videos from TV cooking shows and obtained information from various websites. As a result, I can now smoke a turkey and have it turn out just as I like it — tender and juicy, but with a nice, crispy skin. Here’s how I do it.
Note: This is more of a procedure than a recipe. I will leave some of the details — for example, the composition of the brine and spice rub — to you. (I’ll tell you what I did, but there are many options you can pursue.)
