- 3 Smoked Turkey Breasts (below) with Turkey Brine
- Stuffed Mushrooms
- Cranberry Sauce
- Stuffing
- Sweet Potato Casserole & Topping
- Mashed Potatoes
- Green Bean Casserole
- Mac n Cheese
PDF Versions
In case the links above don’t work.
- Stuffed Mushrooms
- Cranberry Sauce
- Stuffing
- Sweet Potato Casserole & Topping
- Mashed Potatoes
- Green Bean Casserole
- Mac n Cheese
Turkey
- Day before: made 4x Turkey Brine
- Night before: added 3 turkey breasts to brine (in stock pot) in fridge overnight
- 9:30am: Smoker set to 300º
- 9:50am: Turkey breasts added to smoker, salt/pepper rub and butter under skin
- 10:50am: flipped turkey (leaning from one side to the other), added more butter, 85º internal
- 11:30am: 140º internal
- 12:00pm: 155º internal on two of them, 140º on the final one. Moved it to the warm side (by chimney)
- 12:30pm: 170º on two, 160º on one. Pulled them to rest for 30 min. Served the 160º one
- Next time, rotate birds through grill and pull them off individually as they get to 160º.