As October is knocking, I think of Thanksgiving Turkey. Then I get the sweats thinking What if I screw it up? My plan is 15 lbs. Brine overnight, inject with something nice, rub with olive oil and then a collection of spices, fill cavity with apple,celery,onion,garlic. Cook 325-350 'till 170deg. Basting when I refill my drink. Oh and use apple/cherry wood chunks. I DON'T want rubber skin. I DO want juicy white meat. I figure I'll cover with foil for 30 min. after it's out.
Sooooo, will I screw it up? Any suggestions appreciated. I can't repeat last year's mess or the wife will shoot a hole in my GOSM.