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Reply to "Annual Turkey 101 Discussion"

quote:
Originally posted by buckeyebbq:
...Smokinokie, you mentioned a possible saftey issue with this. Would I be better cooking it on my Weber grill, at about 325? ..


I tell people that because the Food Safety Police seem to tell us every year never smoke anything bigger than 12 lbs.

So in case someone gets Food Poisoining, I don't want them blaming me

That's the "official" answer.

The best answer is if you practice food safety, keep the meat cold before you smoke it and it gets to the food safe temp, you'll be fine.

NEVER smoke the dressing in the cavity, it just isn't good. Smoke it outside in a pan so it can get some smoke if you want it.

It's a little bit of a pain, but I'd just smoke it at 225 for a couple of hours, then finish on the grill to get that skin you want, if the smoke can't get you the results you want.
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