This was a 22# Bird. Used Lawry's Perfect Blend. Cajun Creole Butter injection with EVOO first.

Left covered in Refrigerator for 14 hours.
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Onto zone 3 at 350 LLT 15 HHT 75
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1.5 hours in
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151* and 140*
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Done. 165*.  175*
Approx 3 1/2 hours
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Perfect looking finish.  How was it? 
 

AWESOME. Some might remember seeing those pics a while back. No comparison to a Brisketarian Brisket however!

Prettiest turkey I have seen in a while 

What wood?

Looks good,great color & skin looks crispy.

DE,
Why Zone 3 instead of Zone 4?

Sorry for the delay Queball. I wanted a temp of 375, thus setting the PG at 350, knowing that zone 3 is approximately 25* higher than zone 4. . Worked out great for that skin too. Think I will be trying for a repeat this Thanksgiving.

You have heard it said, there's more than one way to skin a cat! I suppose you are right, I could have just kicked up the temp and gone with zone 4. I did replace my
zone 4 and zone 2 & 3 grills with expanded stainless steel. The top shelf originally is 10 inches and mine are 12.5. Guess it's six to one half a dozen to the other. Using zone 3 thinking out load, did perhaps give the underside a little more heat??? But it sure came out good, that's the important thing, right? Don't think my bride did anything with those dripping's I caught in the pan below either.

very nicely done

DE,
Great looking turkey. What brand and flavor pellets did you use? Looking to do the same cook soon.
MikeB

I used Fast Eddy's 100% Hickory Pellets.

DE,
Why Zone 3 instead of Zone 4?

Sorry for the delay Queball. I wanted a temp of 375, thus setting the PG at 350, knowing that zone 3 is approximately 25* higher than zone 4. . Worked out great for that skin too. Think I will be trying for a repeat this Thanksgiving.

After looking at the PG500 chart it looks like zone 3 was sitting more in the 440 range. Your results look great. I think I'm going to try this same temp in zone 3.

Zone 3 actually was reading around 400*. 13lb turkey took 1hr 50min.