Many people find smoking turkey is a delicious way to enjoy a turkey dinner. The key to smoking a turkey in a smoker is to keep the temperature of the smoker between 225 and 300 degrees F for the entire cooking time. According to the Food Safety and Inspection Service of the USDA, a ...
I brined 24 hrs. and cooked at 250�,both of which will decrease cooking times. I used a brine closer to Bigwheel's,since I was injecting with similar flavors. I didn't use Tenderquick and really rinsed well for salt.
Get your smoker up to 225 degrees Fahrenheit before you put in the turkey. Oil the grate to prevent sticking. Maintain a temperature of 225 to 250 degrees throughout the smoking session. I like my smoked turkey to be kissed with a combination of oak and apple smoke, about half and ...
Carry-over cooking helps the meat reach about 165 degrees, the perfect serving temperature. The moment you slice into the turkey breast, you’ll hear the crackling sound of the skin. The meat is perfectly cooked and well seasoned with herbs and spices. The leftover turkey is excellent for ...
FOOD SAFETY TIP:Cooking turkey sous vide style means the bird will be fully cooked when the internal temperature hits 145°, since it’s cooking for a much longer time period than in the oven at a higher temp. It’s the beauty of sous vide cooking!
(near the wishbone). If one end is cooking faster, rotate. Once the bird is done, let it rest at 180 to 200 degrees, which should carry theinternal temperature to 180. Cooking by feel is inexact, and could result in an under-cooked bird. A good pitmaster is not afraid to use a ...
You’ll get some skin with every bite.We all know the skin is covetable at Thanksgiving! So carving your the turkeythe right waynot only looks like a masterpiece on the table, but it also ensures the proper meat-to-skin ratio in every bite – making everyone very happy!
Succulent breast meat, even cooking, and crispy skin from this method relies on spatchcocking – cutting out the backbone (I include it in the roasting pan, for making turkey stock later). I have poultry shears, and knife sharpening skills from culinary school. However, the bones of a turke...
After your turkey is thawed and you are ready to begin cooking it, you should wash and dry it. This is a simple process. Remove the outer packaging and the inner package. You want to wash the turkey with water inside and outside then pat dry. Then you’ll be ready to season your ...
Even if you don’t know the first thing about cooking a turkey you can call Butterball’s Turkey Talk-Line and ask all the questions you can think of…related to turkey that is.