Started the turkey last night. Mixed up a double batch of Tips Slaughterhouse brine (with a few tweaks of my own ). Placed the turkey into a 28 Quart cooler with the brine and some ice.... went to bed.
My additions to the slaughterhouse brine was some poultry seasoning, and 4 apple cinnamon tea bags.
Pulled the turkey out of the brine rinsed it off and patted it dry. Then made a mix of partially melted butter, poultry seasoning, and old bay seasoning - that got rubbed both under and on top of the skin. Topped the whole thing off with a light dusting of Tony Chacharros Creole Seasoning.
Into the WSM, which is running at a steady 256°, using hickory for 3 hrs. followed by cherry for 3 hrs.
.... and the dogs have visions of trimmings and gravy dancing in their heads! LOL
Will update in a few hours! Everybody be safe and have a wonderfull Thanksgiving with lots of family, friends, and good food!
..... just snuck out there to dump 2 cups of water into the drip pan and snuck a picture of the bird.... looking good!
Wife (Heidi) working on the stuffing (she's saying something about not ending up on the internet... not sure what she's talking about... lol.
Yams.... minus icky marshmallows! But still sweetened up for the kids. I now as all fellow YAWYE members to look away as a descibe these: cut up yams, cinnamon, cloves, brown sugar, butter, garlic powder, kosher salt, ginger powder, and heavy cream! Total callorie count.... somewhere up around "Oh my god!".
All 4 of the "kids" eagerly awaiting Turkey!
... speaking of Turkey, here it is at hour #5. Internal temp is 170 in the thigh (gonna go to 180° - I know its a little high, but I hate seeing any pink down at the bone on poultry). Spraying with a mix of rum and martinely's sparkeling cider when I open the smoker for stuff.
Edited by JIRodriguez - 11/24/11 at 1:08pm