Smoking a smaller turkey, typically 8-14 pounds, is ideal as it cooks faster and retains moisture, avoiding the dryness often associated with larger birds.
Dry brining is essential for smoking turkey; it ensures the skin crisps up while helping infuse moisture and flavor deep into the meat during the smoking process.
For the best results, ensure the turkey cooks with indirect heat and smoke rather than over an open flame, maximizing flavor infusion and moisture retention.
Using a meat thermometer is crucial to verify internal temperatures, especially for smaller turkeys; typically, a 10-12 pound bird smokes for about five hours at 250 degrees.
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