The turkey is in the smoker; an 11 pound specimen1 buttered, seasoned, and lightly stuffed with citrus, apple, and onion.2 The fowl is over a water pan, to which some wine and additional seasonings have been added. And the hickory chips and chunks are now working their magic.
It is a little windy for my liking today; it seems that I was always downwind from the smoke. Oh, well, it will turn out OK anyhow.
Now for some live booze testing, as we await the checking and reprovisioning of the water pan at 2PM or so.
-k-
[stags]Holiday, Thanksgiving, Eats[/stags]