Tonight I had the ultimate compliment. My inlaws, who normally want dark meat, went back for more white meat willingly and happyfully. They said this was the best turkey they have ever eaten especially the white meat which they normally do not like. I started yesterday with a marinade of white wine, garlic and herbs. This morning I followed with a coating of EVOO and my own Two Gray Hares Green Chili Rub on a 13 lb turkey.
I then fired up the smoker to about 280 with a chip pan full mesquite and mixed fruit wood chunks. The turkey smoked for about 3 1/2 hours at temps between 280-300. I sprayed it twice with dry white wine when I replenished the chunks. This was my first turkey smoke with this smoker and it finished earlier than I planned. However, I put it in a foil pan and covered it. The turkey was served about 3 hours later after reheating for a short while at 200. The skin came out with a good texture as well as an excellent flavor.
This turned out to be one of the best turkeys I have ever eaten. My wife and the inlaws said the same.
I then fired up the smoker to about 280 with a chip pan full mesquite and mixed fruit wood chunks. The turkey smoked for about 3 1/2 hours at temps between 280-300. I sprayed it twice with dry white wine when I replenished the chunks. This was my first turkey smoke with this smoker and it finished earlier than I planned. However, I put it in a foil pan and covered it. The turkey was served about 3 hours later after reheating for a short while at 200. The skin came out with a good texture as well as an excellent flavor.
This turned out to be one of the best turkeys I have ever eaten. My wife and the inlaws said the same.
Last edited:
