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re: Smoking a Turkey for Dummies (Me= the Dummy)
Posted on 11/9/13 at 10:10 am to Uncle JackD
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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