Here is one of the birds I purchased locally from Run Dog Run Farm. The cavity was stuffed with rosemary and sage fresh from the garden, apples, onion, and carrot. A butter, lemon juice, and herb mixture was applied to the top and underside of the skin. Next came a soaking of Pinot Grigio. This bird was officially ready to hit the heat.
I started it off in the oven since the smoker still needed to be cured. After an hour the transfer was made, and the applewood was a smokin'!! (A little too much I might add, the heat was left on high about ten minutes too long thanks to my daughter peeing on the rug, a book, and her blanket. Operation Clean Pee resulted in the chips catching fire in the wood pan....hoping this hiccup did not ruin the bird!) Here is the insane smoke that resulted:
Now for a shot of the appropriate smoking of the applewood chips:
I was very disappointed to find there were no innards & neck in the cavity. This was not an inexpensive turkey, I expected all standard parts to be included! Besides, the neck meat is one of my favorite parts of a roasted turkey......and everybody wants gravy right?
Everyone keep your turkey toes crossed that this bird will not only be edible, but enjoyable. I will report in tomorrow with the outcome. I am thinking smoked salmon will be the next experiment.