Turkey Day

looks delicuis you guys!!!
I will come with my christmas recipe soon!!!
cheers
Kapla

I have a smoker with the offset fire box and I burn wood...split log. It was on the smoker for about 7 hours.

OK, here's my pictures and the scoop on the set up. I brined with the same brine as last year. It is a nice combination of fruit, fruit juice, savory and aromatic herbs that turns out really good. The bird was then filled (not stuffed) with some apple, celery, carrot and onion all coated with olive oil and savory herbs. The drip pan is set up with similar items plus some chicken stock and white wine. The dripping are used for gravy after cooking and can be done as an aus jus style or thick gravy style. The bird was brined for about 14-16 hours, then cooked on the smoker. It turned out very good. Of course, no meal would be complete without some good beer and wine.

Is that where you've been lately Hollywood? No wonder you've been so quiet.

Okie Boarder wrote: Ryan, We'll keep y'all in our prayers, as well. Keep us posted on how he's doing.

Just spoke to him. Seems so far, the only ill affect of the stroke is a slight speech impediment. Doctor says there may be more unseen affect, but so far that is it. Thanks for prayers.

Ryan,

We'll keep y'all in our prayers, as well. Keep us posted on how he's doing.

Ryan, Praying for your dad and family. Keep us posted. Be safe traveling.

Thoughts and prayers are with you both.

Sounds great! My bird is just about done!

Keeganino wrote: OverMyHead wrote: I almost ran one over on the way hoemfrom work yeaterday, 5 more in the ditch. Tempting. Thats one way to tenderize it!

That is exactly what I was thinking!

I almost ran one over on the way hoemfrom work yeaterday, 5 more in the ditch. Tempting.

Okie Boarder wrote: Jeff, That sounds good. Bacon wrapped goodness. Keegan, Is the injection really necessary after the brining?

Is anything reeeeeeeeeeeeeeeally necessary? LOL I know its extreme, but I like those righteous pockets of spicy goodness that only comes from injection. This year I am going to use a mixture of pomegranate vinegar and tabasco chipotle as the injection. Already have the turkey in the brine and will smoke it tomorrow. I will let you know then if it was too much.

Hollywood wrote: I think I will pull out, clean it up real quick (and I mean quick) and stick it in the...

Yep brine inject and rub. Just the way she likes it.

Mark,

Have you ever tried brining? I did it for the first time last year and I love it. It makes the meat come out so much more moist. I've done the bacon thing before and that definitely helps. I agree, keeping a good temperature going in the cold is always tough. Do you use just charcoal or do you throw any dry wood chunks in there?

Keegan,

That stuffing sounds pretty good. You brine AND inject?

That link looks pretty cool...I'll spend some time looking through it.