Yesterday I pulled the (sliced) ham and the turkey out of the freezer. Need to turn things over. The ham will be dinner tonight, will probably vacuum seal some of it and refreeze, the bone and such for soup fixings. Probably seal a pack or two of the slices to help keep them fresh. It was a large ham, but it was on sale.
Will brine the turkey, probably overnight on Friday and then stick it in the smoker Saturday morning and then otherwise ignore it for about 8 hours.
Got up to like 90 degrees yesterday, crazy for cooking turkey but outside or overnight, not so bad.