Regardless of whether turkey was actually served at the first thanksgiving, it is a part of our family’s tradition.  Weighing in at 12.9 pounds, this years bird is fresh and comes from Diestel Ranch. Presently, the turkey is brining in a solution of apple cider, brown sugar, oranges, garlic, ginger, cloves, bay leaves, salt and water. Next it will be dried and placed on to the charcoal grill where it will be smoked with hickory. Twelve to 14 minutes a pound later, it should be done. After 30 minutes of resting, the turkey will be carved and served. Yum. Best of luck to all you out there with your birds, and a Happy Thanksgiving.