Thanksgiving 2009 including pictures!

- Image via Wikipedia
Had a wonderful Thanksgiving this year with Mike, Nikki, Tim, Grandma Dar, Derrell, Emma, Jean and myself in attendance. Jean decided she wanted me to smoke the turkey this year (which I have not done in MANY years) and as such we needed to downsize our bird selection. The experts state that you need to use a 10 to 14 lb. bird to smoke in order to prevent possible salmonella contamination since the cooking process is slow and low (low temperatures at a very slow pace). So, with that in mind we were off last Saturday to Jewel/Osco to pick up a properly sized bird since they had them on sale for .89 per lb. with a $10 off coupon on birds between 14 and 24 lbs. Of course we were unable to find a 14 lb. bird so we had to ask my buddy Chris to help us out. He found a 15.3 lb. bird for us and we decided that would be close enough so we purchased it (thanks for the help Chris!). So we brought it home and on Monday evening I moved it from the freezer to the refrigerator to start the thawing out process. We also went to Sam’s Club to pick up a spiral cut ham for those who do not care for smoked turkey. I also got a 5+ pound roasting chicken out as I hate to smoke just one item at a time (since it uses so much charcoal you really need to consolidate as much smoked meats as possible). After two days of thawing out I made my brine on Wednessday night for both birds. In case you don’t remember the basic brine process here is the recipe for that:
[Read more →]


