Stuffed cavity with onions and apples. Dry rub of garlic powder, salt/pepper, and onion powder. Tucked several slivers of fresh garlic in some small slits into the breast. Cherry and white oak wood chunks providing the smoke.
Wife making traditional Jewish brisket with onions and sauce, latkes, etc.
it started clearing at 11:30 and I was all over that -- DC Gmen -- yes the Turkey will cook faster depending on how hot the PBC gets -- you must trust your thermometer!!!
Wife making traditional Jewish brisket with onions and sauce, latkes, etc.
Hofbrau Oktoberfest on tap.
I use the alton brown method, so it was brined and initially cooked at high temp. One of the best tasting turkeys I've had.
Doing it in my kamado grill.