What's goin on the table for turkey day?

Cool! The aromatics in the water tray sounds great. I'll steal that idea if you don't mind. And I'm using plum wood that I saved when I had to take out one of my trees a couple years back. I'm not sure it has as much flavor as apple wood but the jury's still out on that.

My marinade/brine is a takeoff on the kind that East Indian folks use on tandoori chicken and such so your aromatics idea might have been a bit of overkill with this marinade but it sure sounds good otherwise. In fact, I also like your idea of stuffing and orange in the cavity. Maybe I'll steal that idea too.

Have a great day, my friend.

Looking good Direwolf

Only thing I see missing from this thread is a little Baltimore tradition called sauerkraut and kielbasa.

All you people smoking turkeys...how do you keep them lit? Also, do you do it in a briar, meersham, or just roll them up? Thanks.