Ginny is always skeptical about my ability to cook stuff on the gril/smoker. A couple days ago she called from Kroger to see if I would like to give smoking a turkey a try. You bet I was. In the past couple weeks I have participated in the preparation of a turkey in the smoker at the farm in Oregon. Both times it was real good. I decided this time that I was going to do things differently, which involved the way the turkey was prepared and smoked. I whipped up a injection marinade that was not very strong but had all the typical turkey/poultry seasonings (thyme, sage, black pepper) but decided not to put any salt in. I injected the bird last night so it sat in the fridge for about twelve hours. I fired up the smoker and set it to 235-250 degrees because I have had great luck with the "low and slow" approach. So, about seven hours later, the bird was finished. Here I am just before taking it off the grill and taking it inside. Ginny invited the neighbors over and we had a feast (green bean casserole, garlic mashed potatoes and giblet gravy rounded out the menu.) Ginny thought it was fantastic. So did I, because I never disagree with Ginny. I have asked permission to cook the turkey at New Year's when the kids are home. Hopefully, I will be permitted to do that.