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smoking a turkey
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<blockquote data-quote="hogslayer" data-source="post: 137999" data-attributes="member: 1263"><p>Everyone has good tips. Definitely brine it and it helps it cook faster and more evenly if you spatchcock it (remove the backbone and butterfly it open). Creole butter is a great injection for turkeys or just a bit of melted butter. Anything over 12 lbs it gets hard to get the thighs done without overcooking and drying out the breasts. If it starts getting too dark and you care about the presentation you can just lay a sheet of tin foil over the top of it. That will actually help with the cooking too and simple honey makes a nice glaze. There are some good videos on youtube. Check out the how to barbecue right channel.</p></blockquote><p></p>
[QUOTE="hogslayer, post: 137999, member: 1263"] Everyone has good tips. Definitely brine it and it helps it cook faster and more evenly if you spatchcock it (remove the backbone and butterfly it open). Creole butter is a great injection for turkeys or just a bit of melted butter. Anything over 12 lbs it gets hard to get the thighs done without overcooking and drying out the breasts. If it starts getting too dark and you care about the presentation you can just lay a sheet of tin foil over the top of it. That will actually help with the cooking too and simple honey makes a nice glaze. There are some good videos on youtube. Check out the how to barbecue right channel. [/QUOTE]
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