Thanksgiving Smoked Turkey

I feel a little bad sharing this recipe for three reasons.

For one,
I did not write it (except this intro), my hubby did after I implored him to document what he did last year.  My reasoning for posting this is completely selfish... I want to be able to refer to it again, and again.  

For two,
Unless you have a smoker, you probably can't make it.

For three,
Even if you do have a smoker, if your turkey isn't fresh, or already thawed, you can't make it. As of today's date, there just isn't enough time.

Just know one thing, this was the best turkey we ever ate. We are looking forward to recreating it for our annual feast in a couple days.

1 (20-23lb). Butterball self-basting turkey, fresh or thawed

Brine: 

2 gallons cold water

1 1/2 cups kosher salt

1/2 cup brown sugar
3 Tbsp minced garlic
1 Tbsp coarse ground black pepper
1/4 cup Worcestershire sauce  

Brine the turkey refrigerated for 48 hours. 

Pat turkey dry, air dry in refrigerator overnight. We didn't use a rub on the turkey. The brine and smoke flavor were enough.


We have a Traeger, which is an electric, auger feed pellet smoker. 
Clean smoker and place two drip pans under the grid, raised on foil runners to keep them from scorching.  Add a cup of water to each pan.  Use these drippings for the gravy. (Piper's note- don't use only the drippings for gravy, just add 1 cup to 4 cups of broth, it can be stronger than you are used to)

Smoke at 225F for about 2 hours. We used Hickory, the hickory smoke flavor wasn't too strong. This year, we're going to try mesquite chips.

Turn the Smoker up to 350F and bake until probe thermometer in the breast reads 160F. This takes less time than you think, generally a couple of hours. The thigh should read 170F. Remove the bird and let it rest for 1 hour covered with a foil tent,

Total cooking time from start to finish is 4-5 hours. I put the turkey in at 8:15 and it was done before 1pm.  Next year we'll start at 10am and wrap up at 3pm. Then we'll be ready to eat at 4pm.

Meat was moist and flavorful, perfectly seasoned, and tender.

I sure do love you =)

(He wrote that, but I thought you'd like to hear someone to say it to you today... be sure to pass it on to your friends and family). - Piper

Gram's Carrot Cake

I've made this cake so many times in my life. 

I made it for multiple wedding cakes for people I LOVE.... for birthdays, office gatherings, anything that needs a little celebrating.  Today I made it for my BFF's birthday party.  I made her this carrot cake into her wedding cake too.  Lots of people save the top small layer of their wedding cakes to eat a year later on their first anniversary, and even though I told her that the top layer wouldn't be very good eating after a year in the freezer, she assures me it was "the best".
Always cook for people who are enthusiastic... that's the best feeling ever.

I usually customize the recipe for the person we are celebrating... haven't you noticed how some people don't like coconut, some don't like nuts (!) and some don't like raisins?  I have made this cake without each of those, but I do prefer to make it with ALL of them. It's up to you.

This recipe comes from my grandma, "Gram".  I copied it carefully on a index card when I was 17 years old as I went off to Scotland as an exchange student for a year.  I'm not sure what my Scottish family thought of it, as veggies in cake was kind of progressive back then for the UK. My Gram wasn't the world's best cook, but her baking was pretty fabulous.    I'm showing the cake above on the Fenton glass cake plate that she loved, and I inherited.
Thanks Gram... we love you and miss you.

Makes 1 double layer 8-9" cake, 9x13 sheet cake or about 24 cupcakes

Ingredients

3 cups flour

2 tsp. Baking soda

1/2 tsp. Salt

2-3 tsp. Cinnamon

1 1/2 cup sugar

3 eggs

1 1/2 cups vegetable oil

2 cups grated carrots
1- 8oz. can crushed pineapple w/liquid
1/2 cup nuts, walnuts or pecans (optional) 

1/2 cup golden raisins (optional) 

1/2 cup sweetened shredded coconut (optional) 

2 tsp. Vanilla

Sift all dry ingredients together, mix all wet ingredients together in a separate bowl.  Slowly mix one mix into the other.  Pour into a 9x13 pan, or 2 round cake pans.  Bake about 35-40 minutes at 350 degrees. I used three 8 inch cake pans, so my layers were thinner, and they cooked in about 28-30 minutes---- don't overcook, you want this cake moist!

Cream Cheese Frosting

Ingredients:

1 8-oz. packages cream cheese, at almost room temperature

1 cup salted butter at almost room temperature

2 cups sifted powdered sugar

1 teaspoon vanilla or almond extract

Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).

Happy Birthday Rose! There were a bunch of candles, so it was a community effort on the candle lighting...