New member from New York

[HawkerXP]

Welcome, welcome, WELCOME!

[SundaySmokeSignal]

Thank you all so much for the warm welcome! I really appreciate the kind words from so many places, and I am glad to be here. I am looking forward to learning from you all, sharing a few cooks, and getting that first smoked turkey right this Thanksgiving. Thanks again!

[jfmorris]

Welcome to the Pit from Alabama! Glad to have you onboard. This is a great group of folks, and they will give you all the help you need on making that Thanksgiving bird happen.

[Smoke em if you got em]

Welcome from AZ!

[Starsky]

Welcome!

[Alan Brice]

Welcome from Cincy Ohio! Let us know what yer cookers are. PBC cooks a mean bird in under 2hrs depending on size and brine type.
We appreciate yer support. Thanksgiving is a specialty here. Many recipes n sides can be accessed.

[DavidNorcross]

Welcome from Virginia!!!!

[SundaySmokeSignal]

Thank you all for the extra welcomes, I appreciate them very much. jfmorris, Smoke em if you got em, Starsky, Alan Brice, and DavidNorcross, thank you for stopping by. Alan, good question on cookers, I will share my setup in a follow up post. I am glad to be here and looking forward to that Thanksgiving bird.

[Panhead John]

Hold on, we ain’t done yet!

Howdy from Houston and welcome to The Pit!

[Huskee]

Welcome! We hope you love it here, and we're pretty sure you will and that you'll fit in nicely.

[Redwng]

Welcome from St. Cloud, FL.

[efincoop]

Welcome to the pit! I grew up & lived just up I87 from you in the Albany area until 3 years ago. The folks here are great and very active. You came to the right place!

[Steve R.]

Hey, glad you joined us! You have found the right place, just like I did 10 years ago.

[SundaySmokeSignal]

Thank you all for the continued welcomes, I appreciate every one of them. Panhead John, Huskee, Redwng, efincoop, and Steve R., thank you for stopping by and for the kind words. I am glad to be here and looking forward to learning more from this crew and sharing a few cooks along the way.

[jayjordan]

Another welcome from Texas. FWIW, the best smoked turkey recipes call for brining and spatchcocking the bird. Lots of great experience here at the Pit to help.

Also, Meat Church’s YouTube channel has several smoked turkey videos.

[SundaySmokeSignal]

Thank you, jayjordan, I really appreciate the welcome from Texas and the turkey tips. Brining and spatchcocking are right at the top of my research list for the Thanksgiving bird, and I will be reading up on the advice here in the Pit before the big day. Thanks again for stopping by!

[SheilaAnn]

Once you spatchcock, you never go back! Bird is done so much quicker. ALL the skin is crispy. Note that this is oven roasting as I do not cook the bird outside.

Plus you have the back to add to the stock pot for and even turkier gravy! Yeah, that’s a word. I just made it up 🤣 🦃💜