Reply to "Turkey Report - 2011"

maxqMember

Thanks Pags. The cheesecloth did a great job of maintaining even color. Think using oak, in 2 separate stages kept the skin from darkening. I've never used oak on turkey but was reminded of Tom saying that poultry tends to take on a lot of smoke, so I shied away from hickory. The smoke profile was very subtle but enough so you could taste it.

Also, doing a practice bird the day before helped me hone in. The 1st turkey came out a little weird.

11/26/1110:40 AM

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