I brined and smoked my turkey. Made a rich and gelatinous turkey stock for the dressing and giblet gravy.
Brined in salt/sugar solution with apples, fresh herbs, garlic and red onion. Stock I roasted the bones and then simmered with the giblets for about 3 hours. Also made jalapeno cheddar cornbread for dressing. Diced and sautéed the jalapeño to release the natural moisture and intensify the jalapeño flavor. Added cave aged cheddar to a basic cornbread recipe. Added the mixture into a hot buttered cast iton skillet to develop a nice exterior crust.
Smoked the room temp turkey for about 3 hours at 300 F degrees. Sat for another hour to cool. Used applewood to compliment the brine flavor.