Brined in a mixture of soy sauce, sea salt, brown sugar, locally grown honey, crushed red pepper, and a white/black pepper blend for 24 hours. It was 13 lbs. I smoked it for 8 hours at 250*. I put the bacon on after it had been smoking for 4 hours to get the skin nice and brown.
I know someone on here blasted people who blanket turkey. That's fine, to each, their own. I just wanted to post a picture of one I blanketed with a bacon braid and smoked. This was not my own raised bird, but next year I will do this exact same thing with a bird I raise. My bird got ate before my mother-in-laws and that's all that matters.
. I only want to blast you because you didn't invite me over for dinner. 
You did a wonderful job on that turkey. It looks amazing. Well done! 
As much as we love turkey, no. When our kids were little, they loved How The Grinch Stole Christmas so much that they wanted 'roast beast' for Christmas dinner. Since we raised sheep, leg of lamb seemed to fill the bill nicely. It's been the holiday tradition ever since. Even though the wee sprouts are now 30 and 27, they still expect to come to our house for Christmas dinner, which must absolutely be succulent, tender, mouth-watering thin slices of 'roast beast'!!!Congrats to everyone who processed and cooked their own birds. All of the stories sound great and the pics looks. Anyone doing it again for Christmas?
