A quick shot of the Turkey we did as a practice Thanksgiving meal. My wife brined the bird for three days. I put a pan below it filled with apple juice, orange peel, carrots, onion, cider vinegar and some other Spices and vegatables. That mixed with the drippings made for some amazing gravy. Smoked it a little hotter at 275 and rubbed the outside with olive oil, salt and pepper. I also cooked the neck in the water pan until the last half hour. That was one tasty, juicy bird.
