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Date Posted: 13:37:14 10/07/02 Mon
Author: Ron
Author Host/IP: NoHost / 67.69.35.157
Subject: Re: Turkey
In reply to: Barry 's message, "Turkey" on 10:53:29 10/07/02 Mon

I only smoke one turkey last year for thanksgiving. I asked the board and here's the answer I got from Reg. THe only difference is that I bought myslef a poultry rack so I can sit the bird on it and someone wisely suggested I rub oil on the skin of the bird. Also the brine is the secret because it was the moistest bird anyone at our table had ever had. With brining you wont have dry meat. Again, thanks Reg. Here it is:

"when doing turkey i always BRINE min 12 hrs first . i like to do them in stages , breast 150 degrees , fillet off and tent , the rest of the bird
175 degrees . depends on the size of the bird as to the times but usually a 15 lb bird will take 6 - 8 hrs depending on external temp and winds . these were always
done on the Brinkman " Sputnick " so the WSM could ( will )be totally different . also ran the smoker at a little higher temps 260 + when possible . the other thing is i
always cook breast down and found you never have to turn them . usually use apple or cherry for smoke wood . if you are having company and want to serve white
and dark meat , prep the oven at 350 and finish the dark meat in it . will be pretty quick . sorry for rambling on but these are things that i have done . reg"

I hope this helps

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