1 of 5 Turkeys and 2 Hams. This one is a Pecan, Beach and Maple Wood Smoked Turkey injected with a White Wine, Sage, Rosemary, Thyme, Orange Zest, Maple Sugar, Parsley and Black Pepper Compoind Butter and Dry Brined. To be glazed with a late-season small batch Maple syrup and Ginger Reduction.
Also doing a Sous Vide and Deep Fried Pomegranate Glazed Turkey and an Apple Cider Glazed Ham.
The rest are being roasted by family.
