Need advice on smoking turkey necks

Discussion in 'Poultry' started by so ms smoker, Mar 21, 2012.

  1. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Where I work, they want me to smoke turkey necks for them to use as a seasoning meat in place of ham hocks. Just wondering what is the best way to go.For starters, should I leave the skin on or take it off?
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Leave the skin on..... Smoke them around 250 to 275... That's what I do.. They make for good stews

  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I would give them a day or two in Pops Brine...That will give them a more Ham Hock flavor that the people may expect...JJ

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