T-Day Just Around the Corner
Folks.. the Thanksgiving holiday is just around the corner and so many of you have emailed with various questions about smoking turkey that it is virtually impossible for me to answer all of them.
I will be covering everything from start to finish about smoking a turkey in the upcoming issue of the smoking meat newsletter and if you have not subscribed then simply go to http://www.smoking-meat.com/subscribe.html and give us your email address so we can send you this hot issue just as soon as it comes out.
For starters, I do not recommend a turkey over 12 pounds for the smoker. If you need more turkey just smoke two turkeys of equal size/weight instead of one.
For best results you will want to purchase turkeys that are "MINIMALLY PROCESSED" and have no sulution added to the meat.
I also recommend that you practice smoke one ahead of time if you are having lots of family and friends come over and you have never smoked one before. While this is more expensive, it could save you an embarrassing situation by helping you work out any problem areas before you smoke the main one.
A 12 pound turkey at 225-240 degrees will require around 6.5 hours to smoke and is done when the temperature in the thickest part of the thigh or breast reads 170 degrees. I like to remove the turkey from the smoker at 167 degrees since I know that it will continue to cook even after it is removed.
Be watching for the newsletter to come out on Sunday and until then please read my article on smoking turkey at the following address:
http://www.wyntk.us/food/smoked-turkey.shtml
I will be covering everything from start to finish about smoking a turkey in the upcoming issue of the smoking meat newsletter and if you have not subscribed then simply go to http://www.smoking-meat.com/subscribe.html and give us your email address so we can send you this hot issue just as soon as it comes out.
For starters, I do not recommend a turkey over 12 pounds for the smoker. If you need more turkey just smoke two turkeys of equal size/weight instead of one.
For best results you will want to purchase turkeys that are "MINIMALLY PROCESSED" and have no sulution added to the meat.
I also recommend that you practice smoke one ahead of time if you are having lots of family and friends come over and you have never smoked one before. While this is more expensive, it could save you an embarrassing situation by helping you work out any problem areas before you smoke the main one.
A 12 pound turkey at 225-240 degrees will require around 6.5 hours to smoke and is done when the temperature in the thickest part of the thigh or breast reads 170 degrees. I like to remove the turkey from the smoker at 167 degrees since I know that it will continue to cook even after it is removed.
Be watching for the newsletter to come out on Sunday and until then please read my article on smoking turkey at the following address:
http://www.wyntk.us/food/smoked-turkey.shtml
posted by Jeff at 5:45 AM
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