Our office does holiday potlucks, but this year we did a socially distanced potluck (grab your food, go back to your office). I was in charge of the smoked turkey, so I modified the Maple Smoked BBQ Turkey recipe from Jeff. I used this as a test run before Thanksgiving with the parents on Thursday. The bird came out great! It tasted as good as it looked. Needless to say, I'm ready for the actual holiday.
11.5 lb turkey
300F for 3.5 hours
Maple Brine from site recipe
Maple Syrup coating with 1 Tbsp black pepper, 1/2 Tbsp thyme, & 1/2 Tbsp rosemary for "rub"
Pecan wood for 1.5 hours
Running the smoker at 300F was the right choice as the skin was perfectly crispy & it remained extremely juicy. I don't like running poultry below 250F because the skin is far too rubbery & I'm a texture guy.
11.5 lb turkey
300F for 3.5 hours
Maple Brine from site recipe
Maple Syrup coating with 1 Tbsp black pepper, 1/2 Tbsp thyme, & 1/2 Tbsp rosemary for "rub"
Pecan wood for 1.5 hours
Running the smoker at 300F was the right choice as the skin was perfectly crispy & it remained extremely juicy. I don't like running poultry below 250F because the skin is far too rubbery & I'm a texture guy.
