Since I'm "trying" to lose weight, we are going out for Turkey meal tomorrow.
That avoids having the leftovers around which I would not be able resist multiple times a day.
So the one I smoked today (3 hrs at 275) is all cut up and cooling in the fridge now.  Seems to be nice and moist.
Was pre-injected with 8% solution, and I brined it overnight.
Will be vacuum sealed and frozen one cooled.

Great Color!  Kristin has a 13lber parted out and in a brine right now.

I put it on the lowest rack of the CampChef smoker.
I think the mistake I made when I did the ribs in the CampChef, was the rack they were on was about a foot or more higher.
I think being on the lowest rack makes it more like a grill.

Nice looking bird.

I cut up two 12 pounders. Have the boned out breasts, 2 boned out thighs and 2 legs in a brine now. I will bag it up later tonight and SV them tomorrow, probably 175° for 6-8 hours on the dark meat and 145° for 4-5 hours on the white. Then I will take out dry and probably under the broiler for the breast skin to darken maybe just torch the dark meat. I will probably be the on;y one that eats the thighs and legs. I sealed up the wings and the otther thighs and legs ad put in the freezer.

 I think her family is coming so I won't have to be to concerned with leftovers, what they usually bring for the meal are empty containers for take home.

Nice looking bird.

I cut up two 12 pounders. Have the boned out breasts, 2 boned out thighs and 2 legs in a brine now. I will bag it up later tonight and SV them tomorrow, probably 175° for 6-8 hours on the dark meat and 145° for 4-5 hours on the white. Then I will take out dry and probably under the broiler for the breast skin to darken maybe just torch the dark meat. I will probably be the on;y one that eats the thighs and legs. I sealed up the wings and the otther thighs and legs ad put in the freezer.

 I think her family is coming so I won't have to be to concerned with leftovers, what they usually bring for the meal are empty containers for take home.

WTF!!!
Wine, Turkey and Family.
No turkey here, chickens and the traditional sides.
Happy Thanksgiving everyone.

Very nice what side did you have wit it?  We will have the traditional dinner and send the left overs home with the kids