I should have gone to bed by now. There is a turkey brining in the fridge downstairs that awaits my early attention in the morning. A 5:30am start is required for me to do the final preparations before I put the bird into the smoker.

All I need do in the morning is:

1. Start the smoker
2. Remove the bird from the Bourbon and Orange brine
3. Dry it off
4. Rub the sage and Grand Marnier Butter I prepared earlier tonight under the skin, and also onto the skin
5. Place the fresh herbs into the cavity
6. Tie the legs, tuck the wings
7. Place the now prepped bird into a pan on some carrots, celery and onion
8. Put it into the barbeque
9. Smoke it for two hours
10. Then increase the heat to 325 degrees Fahrenheit until the internal temperature in the thigh reaches 165 degrees Fahrenheit.

That’s it!

My thinking on the matter is now clear. To bed. Good Night, and may you find much joy in your experience of the Festive Season.