Smoked Turkeys


 
L

Larry Wolfe

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I did a couple Self Basting Shady Brook Fram Turkeys this weekend. Cooked them with Kingsford, hickory chunks and cooked with a dome temp of 250-260* range and pulled when then breast hit 165* and thighs hit 175*. Turned out pretty good.

 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K:
How did the hickory affect the flavor? Never used hickory with poultry before. </div></BLOCKQUOTE>

Paul I've been using hickory chunks for years on turkeys, once in a while I'll use apple, but mainly hickory. I use anywhere from 4-6 chunks depending on the size and that gives a good smoke flavor, but not overpowering. Now I don't have the same luck with chicken and hickory, chicken seems to soak up the smoke alot more than the turkeys do.
 
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