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Thinking of smoking/barbecuing a turkey this time around...


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Thinking of smoking/barbecuing a turkey this time around...

tacostacoseverywhere | Nov 9, 2007 04:17 AM

So my friends know me as a avid practitioner of the smoking arts--all things pig, sometimes brisket, and chicken. Through all this, though, I've never attempted a turkey, and am interested in tips and recommendations. I always brine my bird, no matter what, so that part would be taken care of. I was planning on dry rubbing with some earthy spices, and firing at about 240 degrees. Any thoughts on keeping the skin from turning to silly putty, which is what I hear is the main pitfall? Should I cook it a little faster, given the lower fat content? I really want that fall off the bone tenderness that I've gotten from doing chicken this way, and I'm getting a smaller turkey this year, as there are going to be 6 people max. (this is to say 12-16 pounds, which is what I reserved)

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