Smoker Turkey
I thawed the turkey for 2 days in a 5 gallon pale of water.
Do not stuff your turkey.
Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh.
Set the smoker to 225° F. I used Pecan as the wood smoke.
Place the turkey on the bottom rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.
Did I enjoy the turkey? Of course I did. But I was told, it tasted too much smoke and not enough turkey.
Comments and suggestions are always welcome.
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