I was wondering about how deep the smoke flavor should reach in a turkey. Should it go all the way to the meat on the bone if done properly?
I smoked a turkey last night that was done faster than I anticipated. While the outside of the breast was lightly smoked, the inner part, while juicy, was not. Would a slower smoking time bring more of that flavor?
I spatchcocked the turkey, brined and injected as well. Not sure how many of those variables play into this.
I smoked a turkey last night that was done faster than I anticipated. While the outside of the breast was lightly smoked, the inner part, while juicy, was not. Would a slower smoking time bring more of that flavor?
I spatchcocked the turkey, brined and injected as well. Not sure how many of those variables play into this.