To cook the best Thanksgiving turkey, head outdoors paid SAP
Pitmaster Scott Henricks.“You’re still going to need to watch the turkey and check its temperatures, the only real difference is managing your smoke and fire,” said Henricks. “The added benefit of smoking it is that great-tasting, wood-fired flavor that you’re not going to get in an oven.”Injecting the bird
with melted butter, diluted with apple juice or beer and spices helps. Brining is also an option but sometimes requires up to 24 hours of prep time, and a place large enough to keep it cold the entire time. As for nailing that golden-brown, crispy skin, Henricks recommends keeping the bird covered with foil for about half of the cooking process.
“If you leave it uncovered for too long, you’ll probably end up with a great tasting turkey, but the color will be way too dark and you’re not going to get that great presentation you want at the dinner table,” said Henricks. The most important part of smoking a turkey is the type of fuel used. Henricks recommends mild, fruit wood like pecan, apple or cherry, and chunks over wood chips. “Stick woods like hickory or mesquite can come off too strong and overpower your turkey,” said Henricks.. “It’s a quicker process, since they tend to cook hotter and that higher temp over a shorter period of time results in a turkey that is juicy with a crispy skin that we all love.
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