Thinking of turkey day already

[SL2010]

What is the best bird and brine for a perfect turkey day i have never done a whole bird yet and i want to do it right thanks

[FLBentRider]

I buy a fresh, non-enhanced bird, brine it and smoke it.

I use this brine http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2/index.html

and I use 4 hours of smoke - I've used Hickory, Cherry and Maple on difference occasions.

No stuffing. we season the skin with spices and drape bacon over the bird.

I smoke @250F until an IT of 165F in the breast - If you like to eat the skin, pull it out of the smoker @155-160F and pop it into a 350F oven, uncovered, until an IT of 165F - rest 30 minutes and carve.

[SL2010]

Thanks for the tip though it  would take alot  longer

[FLBentRider]

It will take a while past the smoke, depends on the size of the bird.

Usually 7-9 hours total.

[jiggerjams]

  Christmas to my family is the biggest celebration of the year, and turkey dinner is the focal point. To answer the scond part of your  question I improvise on this brine:

http://www.foodnetwork.com/recipes/nigella-lawson/spiced-and-super-juicy-roast-turkey-recipe/index.html

If you do not have an ingredient or ten no big deal. Either substitute or omit. Don't mess with the sugar content( but you can substitute brown or white sugar for either the honey or maple syrup) or salt content though. If your bird is frozen, use that to your advantage and save on buying some ice.

I have had raves using this recipe.

JJ