14 Lb Turkey
5lb Duck
For the turkey I did use a injection, creole butter. I also rubbed it with Tony Chachere's creole seasoning. On the duck I just used the seasoning.
Into the smoker set at 250 degrees with hickory/apple smoke for 3 hours of smoke. I started at 4am. I wanted to get the turkey to 160IT and the duck to 155IT. Close to the end I moved the turkey into the oven at 325 as we were almost running out of time. The duck was done in about 5 hours. To keep the duck hot I used the FTC method. It was still warm when we got to our destination 2 hours later.
Sorry I didnt get a chance to get a after shot of the duck. When we arrived at our destination I unwrapped the turkey and duck. They both looked and smelled awesome. How did they taste? Great. Everyone raved about the turkey and duck. I have had duck in the past. Usually greasy. But this was not and still very moist. The turkey was tender and moist. Both had great smoke taste. I was told that I am now the Turkey Day smoker. Like my mother said "If they didnt like it they would have ask to just bring the rolls and pickle tray next year." :)
No I didn't put my new niece Lila into the smoker. She wasnt able to try any of the duck or turkey this year, maybe next time.
