M D Baldwin
TVWBB Super Fan
I am very comfortable w/ meat and seafood but not so much w/ poultry. As far as turkey in the oven, no problem, but I have had a hankering for turkey smoked. Unfortunatly, I can't get a fresh turkey at this time of year, but was able to get a free range organic that weighed in about 10 3/4 lbs.. First I brined it overnight using the Alton Brown recipe which I use every Thanksgiving-it really is the best. Then I injected it w/ an herbed butter/wine mixture. In the cavity I put the left over celery, onion, and shallot. We used indirect heat and used hickory, mesquite, and a little apple I had left over. The remaining herbed butter I used to baste the bird. It does brown fast, and I was afraid that I would end up w/ carbonized turkey but after about 3 hours it was good. I hit it w/ another heavy coat of the herbed butter and wrapped it in foil. As far as the stuffing/dressing I made Mom's usual recipe and took the drippings from the pan and mixed some it it before putting it in the oven. Quite good.
There are a lot of postings as far a breasts and legs but not a lot about a whole turkey.
There are a lot of postings as far a breasts and legs but not a lot about a whole turkey.
