Thanksgiving Dry Run w pics

[xray]

That’s not a dry run, just a little tune up for the well oiled machine! Everything looks awesome TN! Seems like you’ll have a great Thanksgiving.

 

[SmokinVOLfan]

Heck of a dry run john lol. All looks delicious especially the bird!

Appreciate it Jake! Saw a bunch of stores have birds for $.49 a lb this week. Bout time to make some freezer room.

 

[SmokinVOLfan]

OMG!!
I was gonna say "Nice Bird", but then I looked farther---"Nice Plate"----Then I looked on & saw----"Nice Pie!!"
So I just gotta say "Everything looks Awesome, John!!!"
Nice Job!
Like.

Bear

Thanks John I am stuffed just looking at the pics again. Just finished off the leftovers yesterday.

 

[SmokinVOLfan]

YUM! Nice cook and meal! Im gonna be watching the post thanksgiving sales and the day before.

Thanks Dave! Looks like some good deals to be had this week too

 

[SmokinVOLfan]

Dammit Man, nice feast John!

Thanks Chile. Man it was good and hit the spot. Now I am ready for Thanksgiving!

 

[Steve H]

Fantastic bird John! Big like!

 

[SmokinVOLfan]

Man looks awesome John! Perfect color on the bird. I imagine that bird may have been pre bribed with saline solution?

Thanks Jeff! I think almost all of the frozen birds are pre-brined in that salt solution. The percentage I am not sure.

 

[SmokinVOLfan]

Gonna be a good thanksgiving round your place. Well done

Thanks Adam. Cooked four turkeys last year(two smoked, two fried)...thinking a lot less this year due to covid!

 

[SmokinVOLfan]

Man that all looks great! Never too early to start stretching your stomach for turkey day!

Ryan

Thanks Ryan. No kidding never too early!

 

[SmokinVOLfan]

Doesn’t get any better than that!
Al

Thank you Al!

 

[SmokinVOLfan]

Now I am hungry......thanks

Thanksgiving is just around the corner!

 

[SmokinVOLfan]

Looks great. I wonder if brining an enhanced bird does not actually take away from of the flavor? I was planning on only doing a breast but looks like they cost as much or more than just getting a whole turkey.

Thanks Brian. Yeah man its usually cheaper to just buy a whole bird than just a breast. Lots of sales at $.49 a lb this week.

 

[SmokinVOLfan]

That meal looks really good.
Turkey looks perfect.
Nice job.

Thank you for the kind words. Great meal for sure!

 

[SmokinVOLfan]

Fantastic!

Thank you!

 

[tag0401]

Thanks Adam. Cooked four turkeys last year(two smoked, two fried)...thinking a lot less this year due to covid!

Yeah this year is gonna be different for sure.

 

[SmokinVOLfan]

Fantastic looking meal John!! Now ya just have to top that for thanksgiving.

Thanks Jim! Yeah man already got two more birds in the freezer ready to go and probably will pick up a ham to smoke too. Even if the crowd size is down this year will still have plenty of leftovers!

 

[SmokinVOLfan]

Holy smoke John!! That's one heck of a spread buddy. I know you've been cooking turkeys for many years so this was not a trial run. You were correct stating that you just didn't want to wait two weeks for the official day to cook a big ol' bird. That looks excellent my friend. I've never spatched a turkey before but am going to do that in a couple weeks after seeing what you did here. That all just looks fantastic. Be nice if I could just pull your meal off the screen and serve it up to out guests. Sure would make my life a lot easier and it's certainly make several folks really happy

Robert

Appreciate the kind words Robert. Cant wait to see your first spatched bird this year! I am sure it will be just as first class as all of your other meals throughout the year!

 

[SmokinVOLfan]

Outstanding job! Looks great!

Appreciate it!

 

[SmokinVOLfan]

That’s not a dry run, just a little tune up for the well oiled machine! Everything looks awesome TN! Seems like you’ll have a great Thanksgiving.

Thanks Joe! You ought to try one out on your 560! Worst case scenario you have leftovers and no freezer room so you pimp some smoked turkey to your neighbors for a few cold brews.

 

[SmokinVOLfan]

Fantastic bird John! Big like!

Thanks Steve!