I thought I would post some pics here of what I was up to. I am doing the usual three birds.....
Here they are all ready to go. I'm doing two with the Salt pork method, and I'm brining the other. I used to brine them all but the last two years I did the salt pork and they were fantastic. I am a very traditional turkey guy. We used to do all the frying and all that but at the end of the day I just liked these the best.
Here in Chicago this time of year can be crazy, last week we had ten inches of snow, today it's 50 and raining. So I moved the setup under the cover of my deck. Just in case the rain got bad. The real decision was, which grills got the nod. I decided on the Chestnut MTH, the Sequoia, and my number #1 copper performer.
Birds went down indirect and the two salt pork are upside down for the first hour, my camera did this silly effect and I liked it so I said what the heck, vintage grill, vintage look.....
Brined bird, on the sequoia....
I'll keep updating throughout the day.....