This is the day we do our Thanksgiving and it's absolutely my favorite day of the year, today we're doing a smoked and a fried bird and some double smoked ham, Bear Style, there wasn't a lot of fat on the ham so I'm adding some bacon to baste the meats. This bird was injected with Creole Butter and left in the fridge uncovered overnight, I love the fruit in the cavity (a tip I got here), really helps to keep the bird moist. More to come!