SMOKED TURKEY or CHICKEN
Clean turkey or chicken.
Pat dry with paper towels.
Coat skin with olive oil.
Sprinkle liberally with your favorite seasoning or rub. 1⁄2 stick butter
4 oz. white wine
1 Tbsp garlic
Mix butter, wine and garlic, and inject breasts and legs.
Smoke at 275° until internal temp reaches 165°.
I like to use a mix of Hickory & Cherry pellets, with a little Mesquite at the very end. Rest for 20 minutes before carving.
Brine turkey or chicken with poultry brine overnight.