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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Turkey
Has anyone had experience slow roasting/smoking a turkey. If so, at what
temperature, how long, what is the result and how do you avoid drying out the bird? I plan to use a Webber and rotating spit. Thanks, Vic |
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Turkey
On Mon, 03 Nov 2003 22:30:32 GMT, "Victor & Toni Jo Friedmann"
> wrote: >Has anyone had experience slow roasting/smoking a turkey. If so, at what >temperature, how long, what is the result and how do you avoid drying out >the bird? I plan to use a Webber and rotating spit. > These instructions are for cooking a turkey on a Kamado, but you might find something useful there (such as the stuff on brining). http://www.webpak.net/~rescyou/turkey/turkey.htm -- Kevin S. Wilson Tech Writer at a University Somewhere in Idaho "Anything, when cooked in large enough batches, will be vile." --Dag Right-square-bracket-gren, in alt.religion.kibology |
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Turkey
Victor & Toni Jo Friedmann wrote: > Has anyone had experience slow roasting/smoking a turkey. If so, at what > temperature, how long, what is the result and how do you avoid drying out > the bird? I plan to use a Webber and rotating spit. > > Thanks, > > Vic Check the recipe section at www.weber.com. They have a few turkey recipes at least one of which is roticery. I have not tried them but the advice looks good and should match your grill. Good luck and be sure to look at Kevin's Komodo recipe. Very impressive Bill |
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Turkey
Victor & Toni Jo Friedmann wrote:
> Has anyone had experience slow roasting/smoking a turkey. If so, at > what temperature, how long, what is the result and how do you avoid > drying out the bird? I plan to use a Webber and rotating spit. > > Thanks, > > Vic I smoke chickens using Matthew L. Martin's method - temp 240° for about 5 hours until the breast reaches 165°, using cherry wood for smoke. The birds are tender, juicy and full of smoke flavor, but the skins are rubbery and tough (throw the skin away). If you cook a turkey at a low temp, I suggest you take Kevin's advice and brine the bird first to help retain moisture and speed the cooking process a bit. Alternatively, you might try brining and then smoking the bird for a few hours at a low temp, then kicking the temp up to 350° so the bird finishes in less than the 8-12 hours I expect it would take at 240°. Should help the skin, but the sacrifice will be less smoke in the meat. Jack Curry |
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