|
Southeast Iowa | With this being your first I suggest you do it the day before. Nothing worse than everyone ready to eat and the bird ain't done.
Carve it after resting for 30 minutes or so and refrigerate. Rewarm it in a low temp oven with Chicken stock over it
My method- I rub the bird with olive oil and whatever seasoning you want to use. I use a cajan seasoning.
I smoke the turkey for two hours at 225 degrees. I then would bring the turkey into the oven to finish at 350 degrees unless you can get your smoker hot enough.
I could never get my old smoker that hot.
Now this year I have a new Treager (sp) pellet smoker that I can get to 350 so the bird will stay in the smoker till done.
I have never brined a turkey before but I may try it this year.
I usually just boil the giblets and either use in the dressing or eat them. I toss the liver.
Edited by IAGary 11/10/2018 06:01
| |
|
Smoking a turkey.
