Thread: Today I Gave Everybody the Bird

My first smoked Thanksgiving Turkey.
Turned out pretty danged good if I do say so myself, and so did the family.
Not too pretty, the way they injected solution made the skin tear during cooking, but I'm not eating the aesthetics of the bird.
The skin wasn't crispy/crunchy, but it wasn't chewy either, a perfect median of scrumptious flavor.
Juicy, tender and delicious, great smoke/rub flavor.

Happy Thanksgiving Everybody!

#18 Bird
Brined
Spatchcocked
Butter under skin
Generously rubbed
Butter basted
325' for 3.5 hours, Hickory smoke for the first hour or so

Rub
.5C Smoked Paprika
1C McCormick Montreal Chicken
.25C each Seasoned salt, Garlic herb, Onion powder
2T each Sage, Rosemary, Thyme and Oregano

Full Menu
Oven Roasted Turkey
Smoked Turkey
Homemade Giblet Gravy
Roasted Ham
Corn casserole, Stuffing, Green Bean casserole, Loaded Mash Taters
Rolls/butter, Cranberry/Apple relish, asst Fruit & Veggie trays
Apple, Pumpkin, Pecan, Chocolate pies
Pumpkin Pecan bread


1st basting at 2hrs, 138' internal temp



Done at 3.5 hours, Breast and thighs arrived at almost perfect temps at the same time.





Ready for the Table