Holiday by Kimberly Buss Doering
Embrace the Holiday Magic (Wisconsin Edition)
Since I'm licensed in both Illinois and Wisconsin, here are some of my favorite holiday events just a short drive from Chicago:
Lake Geneva, WI
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Tree Lighting Ceremony
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Geneva Lake Museum’s Parade of Trees
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Santa Cruise
(Bonus: Check out Winterfest in January/February!)
Milwaukee & Lake Country Area
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Christmas in the Ward + Tree Lighting
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Milwaukee Zoo Lights
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Country Christmas at the Ingleside Hotel
Janesville, WI
1. Rotary Botanical Gardens Holiday Light Show
(Then head west to Galena, IL—charm overload!)
📍 Note: Event dates and times vary—check Google or each event’s website before heading out!
Smoked Turkey = Life Changed (Forever)
The holiday season is hands down my favorite time of year. But let’s be honest—nothing used to kill my Thanksgiving buzz quite like a dry, bland roasted turkey.
That all changed when my husband, Troy, and I hosted our first Thanksgiving together. He decided to smoke the turkey, and I’ve never looked back. Now, I insist on hosting every year—just so I can guarantee there’s a smoked, juicy, and flavorful bird on the table.
Want your life forever changed, too? Follow our go-to method.
Step 1: The Brine
For a 15 lb turkey:
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4 gallons water
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2¼ cups canning salt
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⅔ cup brown sugar
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½ cup Worcestershire sauce
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6 tbsp minced garlic
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2 tbsp ground black pepper
Submerge the turkey in a 5-gallon bucket and soak for 48 hours.
TIP: Let the turkey continue thawing while in the brine. If you don’t have room in the fridge, the garage works—just make sure the water stays between 32–39°F.
Step 2: The Rub
Mix together:
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1½ tbsp kosher salt
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1½ tbsp brown sugar
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1½ tsp paprika
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1½ tsp black pepper
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3 tsp dried thyme
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3 tsp dried rosemary
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1½ tsp dried sage
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¾ tsp garlic powder
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¾ tsp onion powder
Remove turkey from the brine, pat dry, drizzle with olive oil, then rub the mix all over (yes, under the skin too).
Step 3: Time to Smoke
Set smoker to 225°F and cook until internal temp hits 165°F.
Estimate 30 minutes per pound (roughly 7.5 hours for a 15 lb turkey).
Let rest for 15 minutes before carving.
Extra Tips:
Spritz with diluted apple cider or red wine vinegar every 45–60 minutes.
Troy’s smoker of choice: Traeger Pro 575
Pellets of choice: Kirkland Signature Blend from Costco