Boy, what a day! I did take the day off from work to get ahead of the game. I was busy all day with last minute purchases, prepping, and putting the finishing touches on my Buckboard Bacon cure. Oh yea, I don't think I mentioned this here before but here's the link to pictures of the 10 day cure process and smoking to 140 degrees on the WSM at 200 degrees. Using a pork loin, I got Canadian Bacon and yes, it taste great.
I completed the turkey brine, rinse, injection and placed the turkey in the refrigerator overnight uncovered for skin to dry. Supposedly leaving the turkey uncovered in the refrigerator will allow the skin to dry, thus when I cover it with a cheese cloth soaked in butter and mojo criollo marinade just prior to the smoke, the turkey skin will be less rubbery, flavorful and nicely browned. Can't wait.
Results to follow.
I made the Macaroni and Cheese, Corn Pudding, Dressing and Candied Sweet Potatoes today. See attached link for some picts of the processes. Tomorrow (Thanksgiving)'ll complete the rest of my menu.