Thanksgiving 2008

Organic brined turkey, stuffing, corn casserole and smoked chicken salad with the best part being home with my honey.

For review next year:
14 pound organic free range turkey, brined for 36 hours (cut back to 24 next year). Spatchcocked and grilled at 325 for about 2 hours till white meat reached 165. Dark meat actually cooked faster for some reason. Fire was too hot I think on one end. Next year I may try to take out the middle and make the whole grill hot with low fire and I also think a large drip pan with grate accessory would make a difference in heat distribution.