Smoked turkey

I probably should've posted this prior to Thanksgiving last week but I had no idea how sensationally juicy this bird was going to turn out this year.

Last week for Thanksgiving I smoked a turkey...again. I tried something new, though. It ended up being so good that I didn't have any turkey left. I usually end up with a little leftover turkey that I use to make soup, turkey salad, etc. with. Since, I didn't have any leftovers I decided I would smoke another turkey this weekend using the same method. I will do the usual brine, inject, and smoke but here is the new part...after the turkey is finished smoking it gets carved and put in the fridge overnight. The next day it is placed in a big turkey roasting pan along with a big container of chicken broth or stock. As the meat heats up in the roaster I just keep turning the meat so it all gets covered in broth. It's absolutely phenomenal! Give this added step a try on your next turkey smoke...you won't regret it! This time I may even add some soy, teriyaki, worcestershire, or even sriracha sauce to the broth to even deepen the flavor further. If I remember to take some pics I'll be sure to add them to this thread.