I hope everyone had a great Thanksgiving!! Mine was very nice, 23 people and loads and loads of food!
Wanted to share with everyone how we did our turkey and our ham this year, we cooked a 24 pound turkey, and we soaked cheese cloth in butter and white wine, covered the whole turkey and basted about every 45 minutes, then the last hour of cooking at 350 we took the cheese cloth off and let it brown. The turkey was so moist and a perfect golden brown! The cheese cloth of course was black when we took it off but the turkey was just starting to brown. I will do the same thing soon in my Cookshack and should get the same results without having to baste.
I smoked a ham in my Smokette and used the same method with the cheese cloth except I soaked it in 1/4 cup of honey mixed with pineapple juice and wrapped the ham in the cheese cloth for the entire smoke. The ham came out with a beautiful golden glaze and very, very moist and tender. I cooked the ham at 250 for 8 hours, it was a pre-cooked and I scored the ham and rubbed it with a mixture of honey, ground cloves and pumpkin pie spice, and then wrapped it in the cheese cloth and smoked with 1 piece hickory and 1 piece apple wood. I was very pleased with the results and not one piece of the 12 pound ham was left!
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