Well here goes my first turkey on the MES. Have done plenty of chicken, normally pull it before it's done and hit it with the grill to crisp the skin. Today I think I'll just use the oven and save myself from the COLD!
Rub is thyme, sage, rosemary, sugar and pepper mixed in olive oil and rubbed under the skin and around the bird. I didn't inject this one, as I need a new injector it didn't make it after the last time I dropped it.
The drip pan is onion, celery, baby carrots, thyme, and savory (I ran out of sage), with apple juice and chicken stock. Only second time trying something like this to make a gravy, but last time it made a pretty dang good concoction.
Hope everyone has a great Thanksgiving and lot of yummy food!
I'll try to get post smoke photos up too