I'm practicing to learn how to smoke a bone attached turkey breast for a work event, so I have a 10lb. one in my car right now that I plan to cook when it is thawed. This leads me to a few questions:
1. My smoker is electric and goes up to 300 degrees. Assuming I want to bring this up to an I.T. of 165, how long is it likely to take at 300 degrees?
2. Must I brine the turkey? What is likely to happen if I do not?
3. If I want to brown the turkey to crisp up the skin, do I pull the turkey earlier? If so, how many degrees early?
4. Any seasoning recommendations?
1. My smoker is electric and goes up to 300 degrees. Assuming I want to bring this up to an I.T. of 165, how long is it likely to take at 300 degrees?
2. Must I brine the turkey? What is likely to happen if I do not?
3. If I want to brown the turkey to crisp up the skin, do I pull the turkey earlier? If so, how many degrees early?
4. Any seasoning recommendations?
Comment