CURIOUS ABOUT TURKEY TIMER

In a smoker environment those little pop up things don't work as advertised much of the time, much better off taking the internal measurement in the thigh (180�)to insure the bird is completely done. If you have brinned the breasts will still be moist.
Jim

I agree with Jim, brining is the way to go, otherwise it will tend to dry out the meat, the breast in particular.

I went out on a limb last year and did my first one for Thanksgiving using Smokin Okies holiday brine, and his directions. It came out very good, and very juicy.

The only drawback is the skin doesn't get crisp, or at least mine didn't

For a change of pace this year, I'm trying my hand at deep frying 2 turkeys in peanut oil. This gets you crisp skin, plus moist meat.

But if you wanna smoke one, my advice is follow Smokin's suggestions. This guy has probably forgotten more about bbq, than I've managed to learn about it.

At any rate....good luck.

SmoKen

I personally would follow "smokin okie's 101" recipe, his info seems to work better at least for me, before I would follow the cookshack recipe (sorry cookshack) just my .02 cents worth...

Hey Bartman, we're here to help.

Since I don't know what temp those pop-ups are set for, I don't trust them.

First warning, relax. If you're really worried, I'd do a dry run. Turkeys are pretty cheap this time of year.

I agree with the others go with my info, not the cookshack recipe, he says with modesty.

Check out:

Turkey 101

quote:

Originally posted by SmoKen:
[qb]But if you wanna smoke one, my advice is follow Smokin's suggestions. This guy has probably forgotten more about bbq, than I've managed to learn about it.

At any rate....good luck.

SmoKen[/qb]

I appreciate the flattery. I'll promise you this, you hang out in this forum long enough, you'll learn more than I did when I started and you'll be turning out better stuff than I did in the beginning. This is fun for me!