Now for the rest of our Thanksgiving Dinner Cook Story
Menu; 14 lb. Turkey, Turkey Gravy, Turkey Dressing, Oyster Dressing, Mash Potatoes, Sweet Potato Casserole, Cranberry Sauce, Homemade Apple Pie and Two Cakes and of course libations.
First Day, Made a Brine and Chilled
Second Day, Submerged the turkey in the brine and refrigerated for 24 hours.
Third Day, Rinsed Turkey and air dried in the fridge for 24 hours.
Fourth Day, Cranked up the Smoker/Grill to between 450 to 475 degrees.
After 20 minutes reduced pit temp to 250 and removed foil.
My bride had her tablescape ready, Kaddy is already waiting.
Here is how the roast went.
Turkey was carved, nice and moist
One plate served