Cherry Wood Smoked Turkey

A 14lb. turkey rubbed with butter under and over the skin. Stuffed orange quarters inside the cavity. Sprayed skin with Pam for a nice golden brown. Smoked with 1/2 cup cherry wood at 250°F to an internal temp of 170°F in the breast. About 7 hours. So simple but simply delicious!

We rubbed butter under and over the skin then sprayed the whole bird with Pam. This creates a golden brown skin we all love. A probe thermometer is a must! Just put it through the smoke hole. We use a dual probe.

After removing the legs and wings slice on either side of the backbone then under the breast on each side.The with flat side down slice breast on an angle for a nice presentation.