The traditional Thanksgiving dinner is turkey, cranberry sauce and stuffing.
Some people throw in sweet potatoes with marshmellows and green bean casserole with the fried onions on top but it's really the turkey that is the star of the show.
The First Thanksgiving in 1621 between the Pilgrims and the Wampanoag Indians at Plymouth Colony had native wild turkeys that were slowly roasted over an open wood fire.
Why Turkey is perfect for smoking on a Kamado?
Turkeys are usually roasted in an oven for hours, while the chef makes the rest of the dinner.
The oven is being dominated by the main event so planning the rest of the dinner around the turkey can be stressful.
The most valuable real estate in the kitchen on Thanksgiving Day is the oven and taking the turkey outside to the grill frees up the oven for other dishes like stuffing.…show more content… The original Thanksgiving turkey was smoked and as we know from the local deli, they make the best sandwiches.
The mild turkey meat is perfect for taking on the complex smokey flavor that a Duluth Forge Kamado Grill creates.
Brining
Brining a bird is the best way to impart flavor and moisture before smoking.
Turkeys are lean and less forgiving in the battle against dryness and brining it increases the moisture of the meat before the smoke and serves as a vehicle to infuse flavor.
Make your life easier and get a 75-Quart Avenger Cooler and brine the turkey either on the porch or garage with a couple of bags of ice to keep the bird below 40 degrees F.
An Avenger cooler will give you lots of room in the fridge for side dishes and deserts.
Ingredients for Brine
1 gallon water
3 bags of ice
½ cup firmly packed brown sugar
Rind of 1 orange
5 sprigs rosemary
2 cups
