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First attempt to Smoke a Turkey - This weekend!
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<blockquote data-quote="juggernot" data-source="post: 337062" data-attributes="member: 10919"><p>I smoked 2 10/12lb. Turkeys a few years ago for Thanksgiving. One w an Asian spiced brine w soysauce and ginger, the other traditional spiced, cranberries,bay leaf,black peppercorns, orange juice and peels, tyme and rosemary etc and both were outstanding. I have a horzontal barrel smoker/grill and I soaked split pieces of white oak overnight and drip dryed while the first batch of charcoal smoked a few hours w apple chips soaked in apple cider. When the heat started dropping I layed 2 pieces of the damp Oak on the coals and it kept the heat constant for 4 more hours. I sprayed the birds w apple juice about every hour of the last 4 and both birds were beyond delicious. I prefer unbasted or all natural Turkeys for brineing but they are hard to find and more expensive. I've read that larger Turkeys are harder to smoke well than smaller ones as the outer will overcook before the center of the breasts but when brined well it's about impossible to dry them out IMO.</p></blockquote><p></p>
[QUOTE="juggernot, post: 337062, member: 10919"] I smoked 2 10/12lb. Turkeys a few years ago for Thanksgiving. One w an Asian spiced brine w soysauce and ginger, the other traditional spiced, cranberries,bay leaf,black peppercorns, orange juice and peels, tyme and rosemary etc and both were outstanding. I have a horzontal barrel smoker/grill and I soaked split pieces of white oak overnight and drip dryed while the first batch of charcoal smoked a few hours w apple chips soaked in apple cider. When the heat started dropping I layed 2 pieces of the damp Oak on the coals and it kept the heat constant for 4 more hours. I sprayed the birds w apple juice about every hour of the last 4 and both birds were beyond delicious. I prefer unbasted or all natural Turkeys for brineing but they are hard to find and more expensive. I've read that larger Turkeys are harder to smoke well than smaller ones as the outer will overcook before the center of the breasts but when brined well it's about impossible to dry them out IMO. [/QUOTE]
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First attempt to Smoke a Turkey - This weekend!
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