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Turkey in a Smoker
November 25, 2004

This was awesome! I used a brining recipe from here. Let the turkey set in the brine over night. Followed this recipe as well as injecting the bird with a marinade and then covering the top with Tony's Cajun seasoning. I slow cooked a 10lb bird for 10 hours. I kept the heat at around 220 most of the time. Hickory used to smoke. It was most excellent. Best turkey I ever ate. My family demolished it. Thanks!

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