Going to smoke my first turkey for Christmas. Going to ask the age ole question: low and slow, or hot and fast? I only have an electric smoker, so top temp is 275.
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I did this one for Thanksgiving and it was awesome.
INGREDIENTS: 1 turkey 12-20lbs olive oil 3-4 tbsp 1 small red onion chopped finely 1 ½ cup brown sugar 1 jalapeno chopped finely 3 tbsp freshly chopped sage ¾ cup apple cider vinegar 2 small granny smith apples peeled and chopped 3 tbsp honey Sea salt and fresh ground pepper to cover entire turkey Smoked … Continue reading Honey Jalapeno Turkey→
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Spatchcock the bird. Dry water off skin really well. Spray a bit of olive oil Pam. Liberally apply your favorite rub on top of the skin and in the cavities and creases. Smoke at 250° with hickory or oak, breast side up.
Liberally drizzle (don't brush) melted butter all over after 2 hours in, and again an hour later and drape a piece of foil over it (don't wrap). Smoke until 165° internal (about 5-6 hours depending on size but always go by internal temp). Pull the bird and set in large foil pan and let rest at least 30 minutes before cutting.
It will be the tastiest, juiciest turkey you ever made. Trust me on this!
No need for brine doing it this way.
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