Thanksgiving Food traditions

JLaneSaints said
I have an electric smoker, only hits 275 as top temp. I've done a 15 lb bird before, took about 12 hours. I will be monitoring it, so if it hits temp early, I'll take it out and do about 5 minutes in the oven before serving.

They say about 40 minutes per pound, and it's not exactly warm weather out (I'm in Indiana). I am injecting it with a mixture of honey, sea salt, white pepper, white wine, and butter. Also using a very, very light butter and brown sugar rub/baste on top.

Using Cherry Wood chips

To be clear, I'm not criticizing your plan, but poultry always seems to cook fairly fast for me. That injection sounds really nice.

Of course, I generally cook poultry on the hot side. It still enough time to get some smoke on it, and it will make the skin nice and crispy. (I am also going to spatchcock, and not really going for presentation).

I am toying with the idea of making my own butter and whipping some sage and garlic into it for basting.