My feelings were excitement and nervousness as I approached Thanksgiving and cooking it for my family for the first time. This was my first whole turkey and in addition cooking with the challenge of the BGE! I got lots of advice and read alot on the Internet. The decision to brine or not brine was made when Josh brought be the Fire and Flavor Turkey Perfect Herb brine. We also consulted on how we were approaching our preparation. We also shared a link I found on the nakedwhiz.com which was Mad Max's Turkey and Gravy. Alot of good tips. Tuesday at lunch I purchased my fresh turkey at Dillons, a Honeysuckley White weighing in at 13.43 lb and on sale for .99 per lb. So Thanksgiving Eve night I followed the Turkey Perfect instructions by removing the neck and giblets from inside the turkey, boiling water and the brine mix then adding sugar and vinegar before cooling off the mixture with more water and ice. I had a pot that I put the mixture in but also was able to put the turkey in it after it cooled off. The pot went in the fridge for the night. Josh also gave me a handful of pecan chips which I soaked over night.
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