On Dec 19, 3:26*pm, "Kent" > wrote:
> "RegForte" > wrote in message
>
> ...
>
>
>
> > Or Chanukah, Winter Solstice, Kwanzaa ...
>
> > Anybody doing smoked turkey this year?
>
> > I'm strongly leaning towards doing one this year cause they're
> > cheap and sooo easy. I'll be serving a big platter of Pork Tenderloin
> > Wellington but I need a major big hunk o meat to serve as the
> > real focal point.
>
> > I take a simple approach. Brine overnight in 1 C salt and sugar
> > per gallon. Light smoke at 250 F, then finish in a 500 F oven
> > for the last hour or so.
>
> > Serve with gravy made the day before. One thing I don't much
> > like is gravy made from smoked turkey.
>
> > I think I just talked myself into it.
>
> > --
> > Reg
>
> The last time I brined I used about the same salt & sugar concentration. I
> added lemon juice to taste to give it a slight bit of acidity. I think this
> made made the turkey taste much better. It gave it a very slight "bite". Any
> vinegar obviously can be used to accomplish the same. Buy some turkey parts
> at your local market and make stock if you don't have it on hand. I think a
> richly flavored turkey stock gravy makes all the difference in the world.
>
> Happy Holiday,
>
> Kent- Hide quoted text -
>
> - Show quoted text -

When we smoke a turkey I do it exactly like one inside in the oven.
The last time we did one, it was outside for 1 1/2 hours then came in
to finish where I could baiste it easily and often. The meat was
smokey and moist. I even stuff it just like inside.
Nan in DE