Alex and Jim share stories of broken bones and thanksgiving with friends.

Recipes:

Brined & Smoked Turkey
Ingredience:
Brine: 
- 6 qt water
- 3/4 cup kosher salt
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 tsp sale
- 1 tsp salt
- 1 tsp pepper
- 7 fresh sage leaves
- Turkey bag
Rub:
- 2 Tbsp butter, melted
- Fresh Thyme (finely chopped)
- Fresh Rosemary (finely chopped)
- Penzey's Bicentennial Rub


Brine in a large pot - bring all ingredients to a boil. Let simmer until all ingredients have fully dissolved. Add ice cubes and let sit until completely cool. Placed thawed turkey in turkey bag. Pour brine over turkey and complete cover. Refrigerate for at least 24-hours. 36-hours recommended.

Prep: Drain and let turkey fully dry. Combine rub ingredients and massage turkey with rub.

Smoke at 300º F / 148º C for 3 to 4 hours (depending on size of turkey) until turkey is 165º F / 74º C. Cover turkey with aluminum foil after first hour to protect skin

Sweet Potato Casserole
- Boil 8 large peeled and quartered sweet potatoes until fork tender. Drain
- Take a hand Mixer and cream the potatoes
- Melt 1/2 stick of butter on microwave
- Add butter to potatoes and cream together.
- Add 1/4 to 1/3 C of milk. Mix
- Add 2 eggs. Mix
- Add 1 C white sugar. Mix
- Add 1 tsp of vanilla. Mix Add 1/4 tsp of cinnamon  but be careful bc if you add too much it will overpower the sweet potato taste. Mix

Topping 1
- 1/3 C of self rising flour
- 3/4 C melted butter
- 1 C brown sugar
- 1 1/2 C broken pecans
- Combine these dry ingredients
- Put this Crumble on top of casserole
Bake at 350º F / 177º C for about 40 minutes

Topping 2
- Remove casserole from oven
- Put marshmallows on top
- Put back in oven to melt marshmallows.
- You can brown w broiler for a few seconds but be careful. Marshmallows will flame up.

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