Karl Quist
TVWBB Pro
We had dinner with my extended family on Thanksgiving, and I worked yesterday, so today was the day for our own little Thanksgiving dinner. We had a 14.5lb Buterball, and even though it is already injected with stuff, I did a scaled back mini-dry brine for 2 days in the fridge. While I was waiting for the coals to come up to temp, I put some pieces of butter under the skin and on top of the breast meat, lightly oiled the skin and sprinkled with some dried Italian herbs.
![PXL_20221126_173827194.jpg PXL_20221126_173827194.jpg](https://tvwbb.com/data/attachments/63/63214-66a67a75da56947d1c0172686302b588.jpg?hash=ZqZ6ddpWlH)
Onto the WSM with some cherry wood chunks for smoke. Outside temp was about 32F, but no wind. While the turkey was cooking, I made some stock with the backbone, neck, giblets, etc.
![PXL_20221126_175203673.jpg PXL_20221126_175203673.jpg](https://tvwbb.com/data/attachments/63/63215-81da2ea747be20ff674d2e75ccdd3f9c.jpg?hash=gdoup0e-IP)
Cooked moderately hot and fast at about 300F. Turkey came off when the breast meat read 160F. Ready to come off:
![PXL_20221126_213452073.jpg PXL_20221126_213452073.jpg](https://tvwbb.com/data/attachments/63/63216-73bc259ba011d1e2eb425b19a69937a6.jpg?hash=c7wlm6AR0e)
After a 30 minute rest, and ready to slice up. Knife and fork at the ready.
![PXL_20221126_222541742.jpg PXL_20221126_222541742.jpg](https://tvwbb.com/data/attachments/63/63217-e9aa2765cb5c92df70a60511fc55f363.jpg?hash=6aonZctckt)
On the table, and almost ready to eat. Not pictured: garlic mashed potatoes, mixed greens salad.
![PXL_20221126_223340528.jpg PXL_20221126_223340528.jpg](https://tvwbb.com/data/attachments/63/63218-09b0a0a10a2ae9df1764786bd33cd124.jpg?hash=CbCgoQoq6d)
I'm usually a dark meat lover, and I had my fair share, but that breast meat was sooo gat dang tender and juicy! My son, who is a very picky eater (autistic) had 3 helpings of the breast meat. I'm calling that an absolute success.
![PXL_20221126_173827194.jpg PXL_20221126_173827194.jpg](https://tvwbb.com/data/attachments/63/63214-66a67a75da56947d1c0172686302b588.jpg?hash=ZqZ6ddpWlH)
Onto the WSM with some cherry wood chunks for smoke. Outside temp was about 32F, but no wind. While the turkey was cooking, I made some stock with the backbone, neck, giblets, etc.
![PXL_20221126_175203673.jpg PXL_20221126_175203673.jpg](https://tvwbb.com/data/attachments/63/63215-81da2ea747be20ff674d2e75ccdd3f9c.jpg?hash=gdoup0e-IP)
Cooked moderately hot and fast at about 300F. Turkey came off when the breast meat read 160F. Ready to come off:
![PXL_20221126_213452073.jpg PXL_20221126_213452073.jpg](https://tvwbb.com/data/attachments/63/63216-73bc259ba011d1e2eb425b19a69937a6.jpg?hash=c7wlm6AR0e)
After a 30 minute rest, and ready to slice up. Knife and fork at the ready.
![PXL_20221126_222541742.jpg PXL_20221126_222541742.jpg](https://tvwbb.com/data/attachments/63/63217-e9aa2765cb5c92df70a60511fc55f363.jpg?hash=6aonZctckt)
On the table, and almost ready to eat. Not pictured: garlic mashed potatoes, mixed greens salad.
![PXL_20221126_223340528.jpg PXL_20221126_223340528.jpg](https://tvwbb.com/data/attachments/63/63218-09b0a0a10a2ae9df1764786bd33cd124.jpg?hash=CbCgoQoq6d)
I'm usually a dark meat lover, and I had my fair share, but that breast meat was sooo gat dang tender and juicy! My son, who is a very picky eater (autistic) had 3 helpings of the breast meat. I'm calling that an absolute success.