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Reply to "Turkey Reports - 2006"

SM050

180 degrees (higher temps make darker color, and can crack skin.

13 1bs - Brine 36 hours - 1 gallon water, 1 cup kosher salt, 1 cup brown sugar, 1 tbls cayenne pepper, tbls ground cloves, 1 tbls ginger, 1 tbls cinnamon, 2 tbls minced garlic, 2 cups apple juice.

Remove from brine, towel dry, let stand in refrigerator uncovered for 2 hours.

Used apple wood chips wrapped in foil. Punched holes in foil. Approx 3 ozs chips.

Smoked for 3 1/2 hours, added another 2 ozs chips and smoked for additional 4 hours.

Turkey was perfect coppertone color with shiny texture. Flavor and texture of meat (both white and dark) was excellent.
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