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I do like to smoke a turkey, haven't done that in a while
I use hickory and maybe some cherry woods. There in NM, I know mesquite is more readily available/traditional, but I luv my hickory
I'd smoke it all day in my domed Weber Yum! {I do ribs, butterfly chops and other meats, even burgers, in it with hickory}.
But it's gotten pretty cold this year early here, so will probably do a Bird baked in the oven, with oyster and pecan stuffing {yes, inside the bird! have all my life- no worries}
Smoked or baked, I always do a brine soak the whole preceding day.
What's your style- fried, baked, smoked? and....what sort of sides are you planning for the big bird day, with a NM twist maybe?
Your Traditons, old and maybe some new NM ones?
Try smoking with pecan wood. Pecan is a species of hickory and is great for smoking. It's plentiful in southern NM after harvest and subsequent pruning of the trees.
Thank you Domino! I did not know the pecan-hickory thing
I wondered if I was going to have to make trips once a year back-home to pickup hickory to use in my smoking or try the mesquite- had it, just not the 'same', tho mesquite and hickory mixed, is not bad at all
And with sparse trees in some places in NM, wasn't sure.... but the pruned pecan would be right there
Excellent!
Rybert, let us know how it goes for your smoker....Very nice to inherit a real smoker, lucky you!
What woods will you use?
The bird will go in the oven filled with stuffing. Sides will be mashed potatoes, gravy, peas, carrots and spinach (for my daughter, she only likes spinach). Will make a pumpkin pie and an apple pie. Am sure will probably have other goodies too.
Normally for us, turkey with the stuffing cooked inside of it, corn casserole, potatoes and pumpkin pie.
May be going out of town this week for an early Thanksgiving in Belen at Charlies moms house and going to San Antonio (Texas) Thanksgiving day and at both places the turkey will be served but possibly different ways. We'll see.
We're gathering up a mixed crowd this year. I'm doing one bird brined and roasted and friends are cooking another in oil. I'm doing garlic mashed potatoes w/ green chile and others are bringing in the rest. I guess the only things really NM are the green chile mashed, the tamales that always get in the mix and the capirotada to go along with the pumpkin pies.
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Yum! {I do ribs, butterfly chops and other meats, even burgers, in it with hickory}. 
