This year I'm doing a rotisserie turkey for the 1st time. Last couple Thanksgivings I've done it in my 14.5 WSM and before that I usually did a fried bird.
I picked up a Fresh 14# bird from Meijer (their branded bird) this year because I liked what the label had to say or really what it DIDN'T say. I was brining it myself and didn't want excess salt, flavorings, etc.
Here's the brine I use and if you haven't tried this...OMG, it's fabulous. Ingredients in order, Sea Salt, Apples, Juniper Berries, Lemon Peel, Star Anise, Garlic, Rosemary, Thyme, Black Pepper, Onion and Bay Leaf. I buy it right online after the holiday when they mark it way WAY down.
Got the brine ready before bed last night and got the bird into the tub at 8 this morning. I'll be flipping it about 8 tonight and it'll be swimming till 8 in the morning tomorrow.
24 hours later, rinsed and into the fridge for about 4-5 hours to dry the skin a lil bit.
The set up, indirect with a large pan(I want to keep the inside as clean as possible) and Weber pan to catch the drippings for gravy.
I'm using Stubbs today and chunk of Cherry for a light smoke
This was about a 13.5lb. bird and it took about 2:45 to cook. 165* in the thigh
On the platter
Sliced and ready to eat, super moist and the cherry gave it a nice mellow smoke
Sweet potatoes and green been casserole were heated on the grill as well. Homemade stuffing,roasted garlic mashed potatoes and cranberry sauce round out our traditional meal. We gave thanks for a great meal and an even greater family.
I hope everyones' Thanksgiving was as good as ours was. PEACE