Directions

Preparation

1. Prepare turkey according to directions on brine kit.
2. Remove turkey from brine and rinse thoroughly with cold water. Then pat dry with paper towel.
3. Drizzle turkey with olive oil and rub into the skin.
4. Season generously. Truss/dress the turkey.
5. Allow turkey to rest at room temperature for 1 hour before placing in the smoker.
6. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180°F on smoke mode with dampers 2/3 closed.

2. Place turkey on a rack, breast side up. Place an aluminum pan on rack below the turkey to catch drippings (pro tip: use drippings for gravy).
3. Insert a meat probe to monitor temperature.

4. Run until internal temperature reaches 90°F (about 1 hour).

5. Fill pan ¾ full with sawdust and dampen thoroughly with water.  Form mixture into a funnel shape and place on the heating element.
6. Set dampers to 2/3 closed, smoke for 2 hours.
7. Carefully remove the sawdust pan.

8. Change setting to cook and increase temperature to 275°F, close dampers.

9. Cook until turkey reaches an internal temperature of 170°F and remove from smoker.
   
   Pro Tip: To crisp up the skin, finish your turkey in a pre-heated oven at 400F for 15-20min 

10. Rest for 30-45 minutes before carving.