That turkey is perfectly done. I put a chunk of onion and apple or orange slices in the belly to keep it really moist. Salmon looks yummy! Phil
The turkey was actually very moist. I brined it for two days on my back porch and then let it sit in the refrigerator for 12 hours to dry.
Here's the brine recipe for them what's interested:
Jack Daniels / Maple Syrup Brine
2 cups maple syrup
1 cup bourbon (or Jack Daniels)
1 tablespoon pickling spice
Remainder of bucket filled with water
1 cup Kosher salt per gallon of water added
Brine 24 – 48 hours
Cherry wood smoke on this bird is an excellent complement to the brine.
I used one of those cylindrical insulated job site drink dispensers for the brining. So I replaced one quart of the water with two pounds of ice. Then I filled a ziplock bag with ice and rested it on top of the brine and turkey to keep things cold. It sat on the back porch for two days and when I opened it up again the water temp was 34*. Also, instead of cherry wood I used pear wood (given to me by Smokeasaurus), which I really liked.
The salmon stuck to the grill a bit which was kinda disappointing for presentation. I oiled the salmon and the grill but I guess I should have done it closer to the time I put the salmon on (I did it before I grilled the asparagus). Also, I probably should have cleaned the grill a little harder.
Bill