Times like this I wish I had a wet stone to sharpen and knew how to use it. Our knives are in dire need of a good sharpening... so not looking forward to cutting tomorrow.
One thing I want to know... you hear so many times don't stuff the bird. Then you hear people say it's ok to stuff the bird. If I remember correctly, Nicole's mom stuffs it, everyone eats it and loves it, and no one gets sick. Nicole's mom had her own restaurant for some time and is a good cook. So what's the deal with stuffing and not stuffing????
Anyway, I just want to throw my turkey day special in there too
Think we got about a 10 - 12 pounder and it's been sitting in a Willam-Sonoma turkey brine since yesterday. I don't know how to make my own brine or where else to buy it... so I went with their mix. Ice, water, the mix, and the turkey. Comes out tonight around 8:30 tonight, gets stuffed with onion, garlic, lemon, apple (decided on apple instead of orange this year), and other herbs, set in a pan and off to the smoker. I use hickory and apple wood to smoke... check the fire every 2 hours. Turkey will be ready shortly after 9 or 10 Thursday morning
Smoked turkey is goooooooooooood. Also, it's bad to smoke anything over 12 - 15 lbs. Since it cooks at such a low temp, anything too big and you risk not fully cooking the bird.