@calldoctor I would cook, cool, then slice off the bone and pack the beautiful whole breasts and dark meat, whole Turkey legs in the juices in your pan you rested the turkey in originally (you didn’t throw that away did you?). When you reheat, that juice will keep everything moist.

Dadgum it Joe Hell!! I had to go look up ‘buckboard bacon’, WOW!!! Interesting. Thoughtful and I’m going to try it. Came across a recipe from ‘Old Fat Guy’ that I thought I would give a whirl. Might take some pictures, too.

Looks awesome. Thanks for the picture. Did you use a commercial mix, or your own?

I have a Yoder Smokers YS640 Pellet Smoker and have had it for about 6 years. Use it, here in Kansas 12 months a year. It has enough room, with a second level shelf, to smoke 48 chicken breasts at a time. I have used it to bake bread (8 loaves) smoke multiple roasts, anything you can think of. It has a temperature range of 175-500 F. With the heat diffuser plate out, you can use it to direct grill, and with Grill Grates (actual Product name) you can get some very nice grill lines you want for steaks. With multiple flavors in pellets, you can get about any smoke flavor you want. All, in all, I love my smoker   Did I mention turkeys?