I have 7 burbon red turkeys now on the farm and I have heard they are very different to cook than reg. domestic butterball. has anyone smoked one yet? how ? and how was it? I have done a fare share of pheasant and pats on smoke but reds are new to me . its a guess they are about the same, but I would love to hear from someone who has some experience with them.
post #1 of 1
6/24/15 at 12:31am