Folks...
Smoking a bird from my buddy's hobby farm on Thursday for a couple of the guys on the team I help with who can't make it home for Turkey Day. I did one last year for my ex and I and it came out pretty good, but looking for some second eyes, here.
Planning on brining Tuesday night with kosher salt, water, dark brown sugar, peprcorns, orange and/or lemon, garlic, thinking about some other herbs/onion, maybe apple cider. I'm all over the board here.
Wednesday evening, I plan on taking it out and letting the skin dry as long as i can. The current plan is to spatchcock at this point.
Thursday midday or so, throw it on the traeger. I have the ability to inject, but not sure if worth it or necessary after a day brine. I have an idea for a salt, pepper, brown sugar, garlic powder, rosemary, thyme, smoked paprika rub (would sage be too much?). Haven't set a hard temp or type of pellet yet (interested in input, here). While it cooks, going to try to whip up some dressing in the oven (never tackled before) and some sort of easy, creamy potatoes. A dude on youtube made confit garlic and that looked wild.
I've never made gravy before, and I want to try. I've never even made a roux, but the kitchen gives me a focus outside of the wrestling room. Here's some of my questions: First, would it be worth it to throw my wire rack on a roasting pan instead of a flat, shallow rimmed sheet pan to catch drippings? Or would the shallow rimmed pan be enough? I've also looked into adding celery/carrot/liquid to roasting pan under turkey? Is there any merit in trying to make stock from the spine that got spatchcocked out?
Turkey, Gravy, Dressing, Potatoes, and Christmas Ale (for me, only).
I realize that's a lot. Any little inputs are welcome on part/all of my silly questions.
Happy Thanksgiving, Pilgrims.