Got two turkeys this year from work. Served one at our thanksgiving/maple cutting party two weeks ago. Thawed the second one and dissected it. Going to roast the breast and wings like usually and smoke the dark meat. The rest of the carcass went into the freezer for soup. Wanted to put them in the Morton quick cure over night, but I am apparently out of it. Instead I caked it with table salt ( of the non-iodinized variety) and left it for overnight. Will see how that goes. Dark meat is on old smokey as I type.
That looked really good coming off the grill! And BTW, if the day job doesn't work out you'd make a great cameraman and narrator. Maybe FHC could get you to do some spots for them. Wink wink
Dedication to the art to be out smoking turkey in that kind of weather. Looks awesome! I wonder what some of the wives are thinking when we have been filming our food and posting it. I think Campinspecter thinks I'm weird to be taking pictures while cooking.
I don't know about any of that! My camera wanders and my narration takes about 50 takes! I am just trying to get comfortable with myself in a talkie.
Only wood. Mostly scraps from the splitter. For this video I lit the grill with coals from the stove and had instant smoke.