I had to clear some freezer space for ice cream, so since my daughter is
here for the week, I decided to smoke this 18-pound turkey I had snagged for
$.39/lb on sale at the Thriftway last year.

I used the Fat Man's brine, with a couple changes. Instead of chile powder,
I used my ground chipotle/habanero 50/50 mix. That meant I didn't have to
add the Dave's Insanity sauce. Instead of 3 TBS of Garlic powder, I used 2
TBS garlic powder and 1 TB of fresh pureed garlic. Instead of the dried
sage, I used fresh sage, pureed, and doubled it. Other than that it was the
same brine. That's a great brine, folks.

I brined the bird for 3 days and 2 nights, and put it on the Kamado at 6
this morning, over lump and apple. A lot of my lump *is* apple. Eleven hours
at 200-250 and it was perfect, moist and juicy inside, and tasted like candy
(HEY! This is a family NG, OK, so knock it off!)

I served it up with brown rice/wild rice, homemade apple chutney (Ball Blue
Book recipe), and some broccoli. Plenty turkey left over for sandwiches,
maybe a couple pans of enchiladas, and maybe a pot of gumbo. Shit! There
went my freezer space again!

No big deal, though. I have a couple salmon in there that could use some
smoke. Gotta make room for that ice cream.
--
Ivan Weiss "Bush, Bush, where's my job?"
Vashon WA Gone to feed your greedy mob!"
-- The Mugwump campaign, 2004