Pretty much the same recipe here, except that I do the turkey in the smoker
with wet hickory chips over the charcoal, stuffed with sausage dressing and
covered with bacon strips. Crumble the bacon strips into the fresh green
beans with slivered almonds about an hour before the turkey is ready...about
8 hours in the smoker.

For three days before the event, the turkey is cold-soaked (in the unheated
garage) in a 5% brine solution into which pickling spice is pureed, about
three or four tablespoons of pickling spice blended into microscopic pieces
in a blender.

Dessert is a pumpkin-cream cheese-lotsaspices base over which is poured a
sour cream - brown sugar - vanilla - brandy topping about a quarter of an
inch thick and refrigerated for about 24 hours. About 20 proof the way I
measure it.

Christmas follows pretty much the same pattern except that I use cherry pie
mix instead of the pumpkin in the pie and go easy on the spices and heavy on
the brandy.

Jim



"N2310D" wrote in message
news:uIs9h.6495$w37.1014@trnddc08...

Because I'm fond of turkey, I do about four of them a year.