Smoking the Turkey Was the Right Decision.

Our power just went out.  there was a boom before the lights went out, so I think a transformer went.

We have a gas range, so we can still cook stove top, but the oven won't work.

I decided to marinate the bird overnight and smoke the turkey over charcoal, and this is thankfully unaffected by our loss of power.

The marinade was basically half a gallon each of apple and orange juice, pepper, a little bit of salt, (it's a kosher bird, so a full brine is not recommended.) mace, cayenne pepper, paprika, bay leaves, ginger, caraway, garlic, leeks, fenugreek, grains of paradise, and coriander.

I browned the leeks and the garlic, then added the juices and the rest of the spices, and simmered for about 45 minutes.

I then added 8 lb of ice (1 gallon), and added it to a cooler, and then the turkey once it had cooled down.

I put a tray of ice on top to keep everything cold and submerge the turkey.

In the morning I pulled it out, patted it dry with paper towels, and added a rub.

It is now smoking with applewood.

I'm using a couple of probe thermometers to monitor the turkeys doneness.

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