I need suggestions

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handyandy
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Re: I need suggestions

Postby handyandy » Nov Thu 30, 2017 1:44 pm

The way I've always done turkeys is I put it in the smoker covered with foil in an old roasting rack to keep it moist till the internal temp gets close to what I want like 155 or so this is smoking at around 220-250. Once it's up close to temp inside the bird I uncover it for the last 40 mins or so and get the heat up to get the skin nice and crispy. I've found this works the best for meat stays juicy as can be, the skin is nice crispy smokey, the roasting rack is filled with nice smokey turkey grease/juice which makes for a nice gravy with smoke flavor that is great over some garlic mashed potatoes. I'm using an old oven as an electric smoker redneck, but it works pretty darn well.
why does everything have to get in the way of fishing and hunting?
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Re: I need suggestions

Postby Yooper » Nov Thu 30, 2017 11:22 pm

Thanks for the pointer fellas. I think we gonna smoke that baby Saturday. I will report back.
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Re: I need suggestions

Postby Yooper » Dec Mon 04, 2017 11:42 pm

Man... It turned out great! I tried to do the spatch %&*@ thing but it was to wide for the rack, so I made it into two equal pieces. I guess it is half cocked (-:
It probably shouldn't have been in brine that long. IT is salty, but it isn't too salty. I think I got lucky and made an awesome bird. But it has a texture more like a ham than a turkey. I will adjust a bit and definitely try again. Practice is yummy. ImageImage

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Re: I need suggestions

Postby Daybreak » Dec Tue 05, 2017 1:37 pm

I wonder if brining that long changed the texture?
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Re: I need suggestions

Postby Heatman » Dec Wed 06, 2017 10:54 pm

LOOKS GREAT! And yes brining can change the texture
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Re: I need suggestions

Postby Yooper » Dec Fri 08, 2017 12:13 am

Oh,I forgot to mention that I used half apple and half cherry chips mixed and soaked.


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