Len Dennis
TVWBB Diamond Member
As the turkey forum is closed (till October) and T'giving is only 2 weeks away, for a first turkey smoke I'd like a few suggestions.
Doing the apple-brine route for the first time (traditional oven-cooked for 40 years and smoking has the older folks "concerned" ("smoked turkey"????).
I get looks of horror on their faces. Tradition is hard to change for some.
To go with that, I want to have a bbq-type sauce (instead of the usual gravy which I'm not too sure would go with this version) but can't seem to find any tips.
Anyone suggest some sort of home made bbq gravy/sauce to go with this bird? Maybe some smoked turkey-appropriate sides as well.
Going to use 50/50 apple/cherry to do it.
Thanks.
Doing the apple-brine route for the first time (traditional oven-cooked for 40 years and smoking has the older folks "concerned" ("smoked turkey"????).
I get looks of horror on their faces. Tradition is hard to change for some.
To go with that, I want to have a bbq-type sauce (instead of the usual gravy which I'm not too sure would go with this version) but can't seem to find any tips.
Anyone suggest some sort of home made bbq gravy/sauce to go with this bird? Maybe some smoked turkey-appropriate sides as well.
Going to use 50/50 apple/cherry to do it.
Thanks.