Tips by Scott Wallace
use remote probe thermometer. Cook until the breast reads 165°F or
thigh reads 180°F.
is usually done if the internal temperature of the turkey rises to
within about 5 to 10 degrees of desired finish temperature and temp
does not increase over the course of the next 45 minutes then remove
over night in a salt water solution will provide a juicier turkey. But
if you have never brined before go easy on the salt.
whole or half turkeys breast side down will allow the juice and fat to
drip through the breast for a juicier turkey.
your turkey with Pam prior to smoking will improve golden coloring. Can
also be rubbed with butter, or olive oil. Adding a bit of paprika will
help as well.
corn starch to any rub will firm up and improve texture of skin.
entire breast from whole turkey and then slicing horizontally will
smoking just breast with skin on making sure to get seasoning/rub under
skin. Often get a better penetration of both smoke and seasoning. Just
be certain to wrap and place fat on top.
Recipe by Scott Wallace
last weekend and they were very good. It is basically the best. Brine
night in a little salt water. Rub liberally with Tuscan Chicken
(Sam's). Set smoker @ 225°F and add about a ¼ C. wood chips for mild smoke
Pecan or Maple is good. Smoke/Cook for approximately 1 ¾ hours, or
internal temp reaches 165°F. Do not overcook."
t Ground Mustard
oranges into a bowl.
Add the rest of the
Massage under skin to
flavor the meat.
Stand turkey in extra
large bowl and pour marinade into cavity and over
oranges into cavity for more flavor.
Put in airtight bag
and refrigerate up to 24 hours.
See our Smokin Turkey Tips video for
all about smokin a turkey in your SmokinTex