Well, it's under a week till Thanksgiving, so you knew it was coming. Here is a turkey I smoked a while ago. It was brined for 24 hours, then smoked over apple wood at 350 degrees. I find the high cooking temp produces a better looking and tasting skin. But, by all means, if you have the need to slow smoke a 25 pound bird at 225 degrees overnight, I completely understand!
Friday, November 21, 2008
Friday Night Food Porn
Smoked Turkey
Well, it's under a week till Thanksgiving, so you knew it was coming. Here is a turkey I smoked a while ago. It was brined for 24 hours, then smoked over apple wood at 350 degrees. I find the high cooking temp produces a better looking and tasting skin. But, by all means, if you have the need to slow smoke a 25 pound bird at 225 degrees overnight, I completely understand!
Well, it's under a week till Thanksgiving, so you knew it was coming. Here is a turkey I smoked a while ago. It was brined for 24 hours, then smoked over apple wood at 350 degrees. I find the high cooking temp produces a better looking and tasting skin. But, by all means, if you have the need to slow smoke a 25 pound bird at 225 degrees overnight, I completely understand!
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1 comment:
that looks incredible. Wanna come to Brooklyn Thursday and do one for me?
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