Review on 🦃 Enhance Your Turkey Infusions with the Infusion Roaster: Introducing the Turkey Cannon! by Bridgette Andrada

I cooked an 11 pound gun turkey. It turned out great! Here's what I've done and observed: 1. It typically takes about 30 minutes per pound to smoke a turkey at 235°F until the temperature at the junction of the thigh and leg reaches 165°F. So for an 11 pound turkey I was expecting 5.5 hours. The cannon sped this up to 3.5 hours as it heats both INSIDE and OUT (the metal conducts heat into the turkey's cavity).2. I pour apple juice into the cavity. but here is the problem. The cannon was designed to be oven baked at 350F to actually allow the juice to evaporate and get into the turkey. At 235F, turkey keeps the juice cool, although you're above the boiling point of apple juice (227F) because it's cool. So the juice is really not going anywhere. It's ok, I will definitely use it for baking in the oven.3. The cannon comes with two brine bags and two sets of salt and spices. Did you already know that? Not me. It's not in the product description. It would save me a trip to the store for a bag of pickles. The bag is great - probably 3 mil, resealable, with instructions on the bag.4. My smoker has an internal width of 15 inches. My turkey didn't slip past the cannon's forks (that's how it's supposed to keep the bird where the steam vents are). For an 11 lb bird, this meant it was sticking out a bit and the whole contraption (gun + turkey) was about 16 inches wide. No problem, I simply folded this part of the Turk and placed it on the smoker's side. Didn't damage anything. The Turk shrank a bit when it was done so it came out easily.5. To supplement the apple juice, I used apple wood (be careful not to get the rind in - the rind gives a bitter taste). We smoke the first 20 minutes and cook the rest of the time without smoke. I like the slight smoky flavor - it's easy to overdo it when the bird is in the air like it's on a cannon. Some tips. Good luck and eat eat