My main responsibility was the turkey. We got an organic, free-range bird, about eleven pounds. I slathered it in margarine (because Xy bought it by mistake instead of butter) and Zatarain’s, mounted it on the vertical roaster, and smoked it on the Big Green Egg for about three hours, using pecan wood chips. I had trouble maintaining the Egg at a steady 300 degrees. It spiked to as high as 450 and as low as 250, I think, but eventually I got it stabilized.
For whatever reason, the bird was not a delicate golden-brown when I brought it in. It was more black. Not very appetizing. Maybe I should have put some water in the drip pan. The meat was a little dry, perhaps not too bad, but we had no gravy.
More about Thanksgiving 2004 here: