Bob, complete recipe please. Did you brine overnite? Did you baste with sugar base to get that nice lacquer finish?
Well.....
Due to my complete lack of planning, as it turns out, I lack the vessel large enough to house a 20 pound bird to brine it. I didn't know ths until yesterday afternoon when I took it out of the package and made this discovery. So all I did yesterday was rinse it off, and put it in a pan, wrapped in plastic wrap in the fridge. Nothing more.
So here's my plan:
I've got the fire going right now (11:30am). I've got a stick of butter coming to room temp. I'll be using that butter and assorted spices and rubbing the bird with the herbed butter, both under the skin and on the exterior. My goal is to have the smoker running at 300-325. This is hotter than I wanted because I'm getting a later start than I originally wanted. I'll smoke the turkey until the skin is almost the color I'm looking for, then I'll "tent" it with aluminum foil. That way, the heat will continue to cook it, but it won't get any darker. The cavity will be stuffed with quartered apples, onions, and whatever else we happen to have that looks good. When the thickest part of the breast is about 10-15
before the target temp, I'll take the foil off and let it crisp up. Otherwise, it might be soggy from being under the foil. Also, as some point (whatever looks good), I'll put little foil "booties" over the wings so they don't burn. It serves no real purpose other that presentation.
I'm going to call this my lack of planning, lazy Thanksgiving turkey.
I'll be sure and take some photos for y'all.
Bob
Oh...as far as that glaze you asked about, all I did was use the turkey baster throughout the cooking process to keep the skin wet. No sugar used.
