OK so my work gave me a pre cooked smoked young turkey. 9.3lbs on my scale, and the FAM wants me to put it on the smoker. . . . What should I do? Should I inject? What temp should I cook at and what internal temp should I aim for? I just don't want to dry this thing out and I know I'll get a better flavor out of smoking it myself even if I'm only heating it. Any and all help is greatly needed and appreciated.
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