Anyone doing turkey for Christmas?
I am doing an applewood smoked turkey
breast on the kettle, and a standing rib roast
on another kettle side by side. There should be a great mixture of cooking smells there.

Apple brined turkey on the WSM with applewood smoke. Doing a couple of 4.5 lb london broils on the grill.

Merry Christmas!

I have a butterball turkey breast to cook tomorrow. Have a wsm and OTG 22.5. Which unit would be best and if kettle, indirect at what temp and time?

I cooked a 14# Turkey on Saturday for Christmas. I know you are only supposed to change one thing at a time, but I changed three and the turkey was still pretty awesome.

I used a clay flower pot base in the water pan covered with foil, first time for this. I used Rancher on top of the lump left from the last cook. First time for Rancher too. I did not have time to brine as it did not thaw in the refrigerator over a couple of days. I set the turkey on a can of Fosters applied Lawry's Perfect Blend Poultry rub and put it in the WSM.

The WSM was a little slower than normal to come up to temp, but after it did was very steady. It was breezy and I had a welding blanket rigged up for wind break, but the breeze still got to it and affected temps once in a while. I kept it about 320 nost of the time just because that is where it settled in. I wanted it around 300 and less than 325. Took almost 4 hours and was slightly over done.

Taste was AWESOME! I normally like dark meat better than white, but the breast meat on this turkey was better than the dark meat! I atrtibute this to the beer steam in the cavity.

Thanks to all on this board for the suggestions that have been made. I lurk and read mostly, but I learn from all of you!

Thanks,
George