Gravy in progress.
Side dishes waiting for the turkey.
Pulled the turkey from the smoker and put it under tented tinfoil to rest and get the last few degrees in.
Pulled the wild rice from the steam oven. It worked well and I could have cooked it shorter, possibly due to the warming up period.
Last hour: dishes chosen so we can easily parallellize them. Turkey in the smoker, Brussel Sprouts tossed with olive oil, koshering salt and freshly ground pepper in the oven, served with bacon bits...
And the turkey is in the smoker on hardwood at 240 F for four hours.
Stuffing the turkey that had its skin dried for two hours with the bourbon bacon butter, rubbing the outside with more butter.
Bourbon (Woodford Reserve) Bacon Butter preparation for the turkey.
Turkey, rinsed off and dried (thanks, Joe Zottola), then rubbed with salt and baking powder and put in the fridge for two hours to dry.
Pumpkin pie. I made two, different in every way: crusts bakes (blind and not but brushed with egg white), different fillings (cream cheese vs. heavy cream), different spices (heavier and a few more...