This video details smoking an 11-pound turkey using a Pit Boss 820 pellet smoker. Key steps include overnight brining with a specific spice mix, coating the turkey in mustard as a binder, and seasoning with salt, garlic salt, and red pepper. The smoking process involves maintaining 250°F, spritzing with apple juice, and applying a glaze of apple juice, honey, brown sugar, and red pepper towards the end.
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