SMILES –
Today is the day!
Our turkey is out of the freezer to thaw out for Thanksgiving.  This means my favorite dinner preparations have finally started.    It will thaw until Tuesday, then into the brine for 24 hours.  And the final step… Smoking it!

A Christmas Gift a few years back was an electric smoker.  I always invision a big fancy smoker, although I am not the kind of person to tend to it like I should, so simple and multi-purpose is best.  This little gem is perfect for me, it is larger than an oval crock pot yet such a manageable size to stow in the pantry or cabinet when not in use.  The clean up is super easy, I dump out the trays holding the wood chips, rinse the inside pan,  and put in the dishwasher.  Clean, done and ready for my next smoked meal of happiness.  I have no other smoker to compare to, yet if you enjoy smoked food, maybe limited on space, wanting a multi-functional product,  I truly recommend the Oster Smoker Roaster Oven, 16-Quart.  Find here on Amazon.

I don’t want to say I have abused this product, so I will say I have used it well out in the elements on my back porch.  Smoking in the dry desert climate of summer, and in the freezing temps and snow in the winter and it has conquered.  Smoked food happiness is not limited to any season.

Next step on Tuesday is Brine Day!  Here is my recipe:  Turkey Brine Recipe

Trials:  Well, my prep makes me happy, although my trials are it is going to be 4-5 days before I can enjoy my yummy Turkey.