Prepping the bird. It’s smaller this year. But it looks like we will only have 15 and I remember when I was cooking for 21.
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I cut out the spine and make bone broth with the spine, neck, heart, gizzard and tail. This turkey had a huge liver, which will go to my dog. It got injected with marinade and then spicy brown sugar rub.
I’m gonna go build a fire and put this on the Weber Smoky Mountain.
BTW, Thank you John. It really holds a long smoke.