Wednesday, March 21, 2007

smoked turkey

not a whole lot of fussing around with this. mainly this is a suggestion to make sure it turns out fully cooked when you're using a charcoal smoker grill. Just before putting on the dry rub or soaking in a marinade I cut out the back bone of the turkey. this allows smoke and heat to enter the cavity but it doesn't dry it out. same moist flavorful product. be careful doing this with a heavy knife or a cleaver. take your time don't rush. watch out for the rib bones after you remove the back bone they are sharp.

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