I went to grocery yesterday, and the only whole turkeys they had were very large (over 20 lbs). I bought the smallest one, 21.5 lbs. Fresh turkey, not frozen.
Was planning to salt & smoke.
Any guidance, tips, warnings, etc?
I'm sure it will take a long time!
Here is what the Honeysuckle White Chat line told me:
225°F 8-12 hours
Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 165° F in the breast.
Was planning to salt & smoke.
Any guidance, tips, warnings, etc?
I'm sure it will take a long time!
Here is what the Honeysuckle White Chat line told me:
225°F 8-12 hours
Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 165° F in the breast.