Thanksgiving Turkey

This was the best turkey I've ever smoked. I've been smoking turkeys for about 7 or 8 years and with the modifications I made to my Brinkman smoker, this one turned out the best.

I used an apple brine to prepare the 20 pound plus bird, then used a device similar to a "beer can" turkey that was made of ceramic. The steam generated from the mixture of honey, apple, and olive oil kept the breast moist and cut a couple hours off cooking time. I also heated the meat with natural lump charcoal. It's a better burning fuel, made of wood, not scraps from the Kingsford factory. Added to that, I used a blend of pecan pellets and cherry chips for the smoke. This provided a good flavor that is not as boring as hickory or mesquite.