Deanna's spent the last couple of days getting everything ready and all I have to do is smoke the turkey. It's about a 6 hour smoke (if the last few years experience is repeated) after a 24 hour brine with brown sugar, coarse salt, fresh ginger, peppercorns, onions and star anise, then before it goes in the hickory chip-powered smoker it's stuffed with quartered oranges, and coated in olive and sesame oils. I'll post some photos as the bird turns red in the smoker. This is our fifth year on this recipe and it's consistently been the best turkey I've ever eaten.
