The turkeys are submerged in a salt & sugar brine with citrus and rosemary for 12 hours. They are rinsed just prior to smoking and aloud to air dry before being placed in a self basting rotisserie smoker. They are slowly smoked to a finished temperature of 165 degrees. The turkeys are picked up whole, hot and ready for carving.
What to expect when you arrive:
The turkeys are placed in a standard aluminum chaffing size pan, then wrapped in plastic wrap and then place in another pan to prevent leakage. The brining process will keep the turkey moist during extended hold times. If you need to hold the turkey, place the turkey that is wrapped and sitting in it's two pans in an oven that is not more 200 degrees.