Smoked my first turkey this year. Her name is Marylin…

Pretty proud at how amazing it turned out. 12 hour dry brine, cowboy butter mix under and on the skin with a garlic herb seasoning. Injected with a heavy cajun butter and smoked at 275 until 145 degrees, cranked to 325 until 158 and rested to about 166. Never gonna make a thanksgiving turkey a different way.