delicious!
We had 2 13 lb birds, he stuffs a whole orange in each turkey, on the third rack he has a silver foil pan, filled with onions with the skins on and quartered, apples
slices in half, celery and a large dollop of red wine.
He also pours more red wine around the turkeys and checks during smoking time to make sure that none of the liquids dry out.
He may add more wine during the cooking time.
Chris smokes his turkeys for a good four hours, checking to make sure the meat is tender and falling away from the bone.
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