We've got another holiday to worry about. It seems Thanksgiving Day is upon us.

[PaloAltoCougar]

I don't usually love turkey, but yesterday's bird (at our daughter's in Colorado) was the best of my lifetime. Brined, spatchcocked, on the smoker, butter slid under the skin prior to cooking, basted with bacon grease and then glazed in the late going with more bacon grease, maple syrup, and Dijon mustard. Amazingly juicy and tender. And low-cal, I'm told!

[Jeff Lebowski]

Are you using a thermometer? I’ve literally never had a problem with this method using thermometer. But the one time I tried to time/eyeball it, it didn’t work out. Need that perfect 160 breast temp when you pull and rest.

155 for me. It was tender and juicy.

[Bo Diddley]

I don't usually love turkey, but yesterday's bird (at our daughter's in Colorado) was the best of my lifetime. Brined, spatchcocked, on the smoker, butter slid under the skin prior to cooking, basted with bacon grease and then glazed in the late going with more bacon grease, maple syrup, and Dijon mustard. Amazingly juicy and tender. And low-cal, I'm told!

That sounds amazing!

For me, the Thanksgiving feast is all about the sides. Mrs. Diddley is a great cook. She makes a stuffing from scratch, some sweet yams with pecans and toasted marshmallows on top, and a taste cranberry sauce I love to eat with the turkey.

[BigFatMeanie]

155 for me. It was tender and juicy.

I pre-butcher the turkey so I can pull the breasts earlier than the legs/thighs/wings. I pull the breasts at 155 - similar to you. 160 is a bit too dry and 165+ is dry city. 145 is too underdone for my taste. 155 seems to be the sweet spot for breast meat.

I pull the dark meat at 205 - I like the dark meat to be "fall off the bones" and it tastes less "gamey" to me.

[All-American]

If it's the BYU basketball game then I'm on team FIL. Any other team though and I agree with the yeesh sentiment.

It was not.