After my dry run I felt pretty good...a coupla adjustments....Rubbed the Diestel farms free range birds with EVOO and then dusted with a combo of black pepper and garlic salt. Sliced Granny Smith Apples
into 3/4" discs and same with Mayan Sweet onions and put on bottom of foil catering pan. Then poured a little chicken stock and apple juice into the pan with a dash of champagne vinegar.
Put on the ABS for exactly 3.5 hours and the temp was just about exactly 160. I let the turkeys rest for 25 minutes and sliced like the butchers tell you.....
I then took a diestel farms organic free range 10.5 pounder and spatchcocked it.Heated the MAK to 275 and cooked for 2.5 hours and it came out the same time as the birds on the ABS.
Made two stuffings. One sourdough, apple, linguica portugese sausage) celery and onion.
The other was the "Big Poppa Big Flavor Kitchen Sink" I always go for it with the stuffing. I started by browning Sweet Italian sausage. Lightly browned diced sweet onion, pineapple, celery. Added to the onion mix and set aside. Made some cornbread with
kernals of white sweet corn added. THen smoked 10 cored and seeded jalapenos on the MAK. Sweat the peppers and then diced them. Added the jalapenos and one cup of whole salted pistachios. Mixed all of the ingredients together and baked for 45 minutes until browned and crispy on the top at 350. This was a home run!