Ingredients
- Whole turkey (12–20 lbs)
- 1 C chicken broth
- 1/4–1/2 C butter
- 1-2 T Camp Chef Citrus Herb Seasoning
Instructions
- Preheat smoker to 350º
- Once at temp, change to high smoke
- Remove giblets and neck
- Wash bird inside and out, especially if you brined it the night before
- Pat dry
- Place the cannon in a large roasting pan and fill liquid tube with chicken broth (and seasoning if desired)
- Place turkey on cannon, breast side up
- Gently separate the skin from the meat and apply seasoning directly onto the meat
- Spread butter over entire bird
- Sprinkle some seasoning on top
- Set roasting pan inside smoker and insert temperature probe into thickest part of the breast (don’t touch the bone)
- Cook 30–45 min. on high smoke
- Adjust smoker to 375–400º and cook until probe reaches 170º, about 1.5 hours
- Carve turkey and turn roasting pan juices into an incredible gravy
Ingredients
Cooking Method