Not sure if they do it this way in Boston or not, and I KNOW this isn't what Boston was talkin' about...
But this is how Thanksgiving 2008 went down at MY place.
Brined the '16# guest of honor' overnight and got the smoker up to 220 degrees, added in a good dose of soaked cherry and apple wood chips and away we went for a good 2 hours.
After a nice layer of smoke seasoning coated the hen, she was moved into the oven to finish up for dinner.
Heated the oven to 500 degrees, and then inserted a probe thermometer in the thigh, dropped the temperature to 400 and in she went. One hour and 5 minutes later, she registered at 155 degrees internal and out and wrapped in foil to rest.
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