Food and Drink I need help from the turkey smokers

runnercyclist · 12-18-2009, 05:05 PM

I've smoked four turkeys this year, I do it the same every time. Brine it in salt, sugar, and tarragon for 24 hours. Dry it, spray it with olive oil and put it in the Weber smokey mountian smoker with a kingsford briquets and chunks of mesquite and hickory.

My temps stay at 250 and the bird is done in 3-4 hours depending on size. Remove when thermometer in breast reaches 160-165. Skin is beauiful and inedible and meat is juicy, smokey, and perfect every time.

The best part of this meal is the smokey gravey made with the drippings, flour, sage, chicken broth and sherry. YUM!

12-18-2009, 05:05 PM	#17
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	I've smoked four turkeys this year, I do it the same every time. Brine it in salt, sugar, and tarragon for 24 hours. Dry it, spray it with olive oil and put it in the Weber smokey mountian smoker with a kingsford briquets and chunks of mesquite and hickory. My temps stay at 250 and the bird is done in 3-4 hours depending on size. Remove when thermometer in breast reaches 160-165. Skin is beauiful and inedible and meat is juicy, smokey, and perfect every time. The best part of this meal is the smokey gravey made with the drippings, flour, sage, chicken broth and sherry. YUM!
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