Follow my brining instructions in another post. If you are going to brine the turkey allow an extra day for brining.When you smoke meat or any food on the grill, most of the smoke flavor is absorbed during the. This setting allows you the option to smoke at low temperatures of 180 250 Fahrenheit. Give your turkey a good soak in this brine recipe of Italian parsley, crushed black peppercorns, garlic, and oranges before you smoke it for a citrusy, juicy. Pull the breast off the smoker as soon as it hits this temp. The finished temperature for Turkey breast is 165. If you do notice the skin turning darker, lay a piece of aluminum foil loosely over it. The butter will help with the browning effect too. The Extreme smoke function is activated by oscillating (tuning of/on) of the fan. It may need a little extra melted butter if it’s looking dark. Or if you’re smoking a 20lb turkey on a pellet grill. ![]() ![]() So if you’re just smoking a turkey breast on a pellet grill. I have several methods of thawing a frozen turkey safely if you are new to cooking a frozen turkey. You can leave the Rec Tec 700 extreme smoke feature on for as long as you want. Of course, the total cook time depends on the weight of your bird At 240F with indirect heat, it takes about 30-40 minutes per pound. Be sure the turkey is properly and safely thawed.I am step by step instructions on how to carve a turkey if you needed further instructions. Transfer the smoked turkey to a cutting board and carve for serving.Once the thermometers have reached an internal temperature of 165 degrees Fahrenheit remove the whole bird from the smoker and cover it with aluminum foil letting the turkey rests for 15 minutes to allow the juices to redistribute.Smoke the whole turkey on the grill or smoker for 30 minutes per pound.Be sure these are oven-safe thermometers. Insert a meat thermometer into the turkey breast at the thickest part of the breast as well as the thickest part of the thigh of the bird.Pour the apple juice (or liquid of your choice) along with the turkey neck into the drippings pan. Line the disposable aluminum pan with orange slices, placing the prepared turkey on top of the orange slices.Stuff the the turkey cavity with the apple, onion, and herbs.Tuck the wing tips under to stabilize the bird and keep the wingtips from burning. ![]()
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