5th Annual Playford Thanksgiving Shindig

Thanksgiving is all about family, friends, turkey and beer, right? Well, it is for me and Rich. Our tradition started in 2005 when Rich and I were dating. I invited him down to the beach to spend Thanksgiving with my family, but it wasn't just that...I also told him he was in charge of cooking the turkey. What an introduction to the whole family! To prepare Rich decided to have a trial run and use all of our friends as guinea pigs. The first year was a fried Turkey, a case of beer and a bag of Fritos. Five years later...1 smoked turkey, 2 fried turkeys, a ham and a Po'Man's tenderloin...with all the fixin's. We now invite everyone we know and their friends and open the dining room table up to all casseroles, sides, snacks and desserts. Each year something new is added, last year Potato Soup and Apple Cider...this year, a smoked turkey. 

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Just chillin'. Waiting on my smoke sauna.

The Smoked Turkey
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Living in Memphis and eating a LOT of Neely's wings and ribs, AND having a new smoker, we started with the Neely's Smoked Turkey Recipe then added a few things.

The Turkey 

21.8 Lb Turkey

The Brine

1 gallon water
2 cups salt
3 cups apple juice
1 cup bourbon
1 tablespoon black peppercorns
1/2 cup brown sugar

Put the turkey in double lined garbage sack. Mix all ingredients until salt and sugar have dissolved then pour on top of the bird. Place the bird in a cooler with ice. Brine turkey over night and turn every three hours. Take him out in the morning, pat him dry and rub him down!

The Rub

2 tablespoons salt
1 1/2 tablespoons sage
1 1/2 tablespoons thyme
1/2 tablespoon black pepper
1 tablespoon of Rich's Rub (recipe calls for Neelys' Rub, but since Rich makes his own, we use our stuff)
Coat turkey in olive oil (like suntan lotion, get all parts) and massage the mixture into the bird.

Light the fires and kick the tires.

The Smoking

4 cups wood chunks, we use a combination of of hickory and apple
1-2 bags of charcoal, depending on weather and cooking time, if you're a smoker, get two, you'll use it eventually
Apple juice in spray bottle
1 cup bourbon

Soak the wood chunks for about an hour. Light the charcoal in a chimney starter. When charcoal has ashed over, pour into smoker. Place wood chunks on top of coals. Put a tin pan on the smoker with water and bourbon. Place turkey on grill, breast up. Insert a probe thermometer in the fat part of the thigh. Now you're smokin'. A watchful eye is necessary. This gives Rich a reason to drink beer and stare at fire. It's a man thing, I guess. Keep coals hot and smoker temperature around 225ºF. Add coals and wood as needed to maintain temperature. Cover bird with foil when he gets golden (about 30 minutes). Cook 4 to 5 hours until thermometer reads 160ºF.
Let rest for 20 minutes and carve!

Fire started at 6:00, bird went on at 7:00 am. and done by noon.