Must take some big papers
Smoked about 45 pounds of turkey today, there are a few photos posted on the right of the page. One of the birds was brined with early fall harvest raw honey from Davis Honey in Cayuga; the sweetness was evened out by clover and earthiness. I also added whole allspice, szechuan peppercorns, apples and Jim Beam. The other two birds were rubbed with brown sugar, sage, thyme, dried parsley, ground allspice and ginger, Hungarian paprika, salt and pepper.
The birds were smoked with a mix of lump charcoal, hickory chunks and pieces of Empire apple.
