Got my dry brine applied. Now it's time to let salt do it's job... Thanksgiving morning I will give this bird some apple wood smoke, sit back and relax. I like breaking the bird down like this for quicker cook time, easier carving, and I use the back, wing tips, neck and organs for turkey stock. Anyone else smoking turkey this week?
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Uh, yeah. Hopefully almost all of us. Lol. I have a 24 lb bird I'm still deciding if I'm going to rotisserie or smoke on the wsm.
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I'm just doing a boneless breast for today. My cousin is going to rotisserie 2 tomorrow.
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Wet brine and rotisserie will be my approach, as it is every Thanksgiving. Simon and Garfunkel rub on the bird, a small amount of apple wood in the charcoal.
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