Cherry wood is my fav, pellets too, with chicken, turkey.
Quote:
Originally Posted by BryanBusby
If you buy a basic turkey at the store, skip the brine process IMO. A lot of turkeys now have already had it done.
If you pick up an organic turkey, do your favorite brine. When I brine I do 12 hour soak, pat down and leave it in the fridge for awhile to rest.
I super reccomend spatchcocking it first. From there I just apply some squeezable butter and you can apply whatever poultry rub you like the most.
For pellet flavor, I typically use pecan. I use pecan on a lot of things, but apple is good too. I don't reccomend hickory while some recipes will call for it.
I smoke at 275 with a pan underneath to catch the drippings until about 170, rest 30 mins than carve.
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