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re: Smoking a Turkey for Dummies (Me= the Dummy)
Posted on 11/9/13 at 8:29 am to Sir Drinksalot
Posted on 11/9/13 at 8:29 am to Sir Drinksalot
1
Posted on 11/9/13 at 8:35 am to Uncle JackD
I've also just done it the lazy way. Just seasoned her up and threw it on bge with indirect heat until done.
Either way comes out Damn good.
Either way comes out Damn good.
Posted on 11/9/13 at 10:10 am to Uncle JackD
Love the Amazing Ribs method. He doesn't recommend brining anymore, so I didn't last year, and was so glad not to have to deal with brining a turkey amidst all the other cooking. Just dry rub like he recommends ahead of time.
*Fresh herbs and oil under and on the skin. Oil is better for crispy skin. I chopped lots of fresh herbs, including parsley, sage, rosemary, and thyme, like the song and made an oily paste to put under the skin.
*Inject with garlic infused butter (I also used white wine and spices)for flavor.
*Bundle loose herbs in the cavity with plenty of open space for air circulation, unless you decide to spatchcock the turkey.
*Keep the smoker heat up to his recommended temp of 325 and remove the turkey when digital therm reads what he advises in the breast and thigh.
*The drippings were great for gravy base. I like a dark thin gravy, so I added the drippings to my roux.
*Fresh herbs and oil under and on the skin. Oil is better for crispy skin. I chopped lots of fresh herbs, including parsley, sage, rosemary, and thyme, like the song and made an oily paste to put under the skin.
*Inject with garlic infused butter (I also used white wine and spices)for flavor.
*Bundle loose herbs in the cavity with plenty of open space for air circulation, unless you decide to spatchcock the turkey.
*Keep the smoker heat up to his recommended temp of 325 and remove the turkey when digital therm reads what he advises in the breast and thigh.
*The drippings were great for gravy base. I like a dark thin gravy, so I added the drippings to my roux.
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