![]() Pix are only two and not great because I was busy with other things.īottom line: a large turkey fits FINE in an MES 30 on a vertical roaster. The skin was not crisp, so I put pieces of skin in the broiler for those who wanted skin. I was not at home and the house had very few spices so I used a steak rub. ![]() They came up quickly.Īll in all great flavor and a real crowd-pleaser. Follow these time estimates next time you get ready to smoke with your electric smoker. But it is nice to know when to start the smoker, so that you know when dinner will be ready to serve. At that point the breast was PERFECT but the thigh and legs a bit underdone so I tossed them in the oven while carving. When smoking meat in an electric smoker, the internal temperature is more important than how long you smoke. It took about 5 hours to come up to a 160 reading in the thigh. I tried to use 250 but the MES would just not get there because it was so cold outside, so I settled on 230. In the first pic you can see it twined the wings to keep them in and improve balance. I am sure I could easily fit a 18 pounder also, maybe more. I put it on a vertical beer-can style rack with some aluminum foil around the bottom of it to make sure it did not tip over. Heat that up with a few sprigs of fresh herbs and allow to cool. A simple injection for turkey is ½ cup each of butter, white wine and honey. Injecting your turkey with a butter based injection is an instant flavour boost and doesn’t take extra soaking time like a brine does. My question is, what should I do on turkey day to get the skin crispy ? I did see some tips on other sites saying use cheesecloth soaked in butter, some tips on here saying peel the skin back some, dry the skin and don't add any liquid, or even cook it to 140 degrees then put it in a deep fryer or oven. Soak the already thawed turkey in a flavourful brine. I did lift the skin to season under the skin as well. It was slice-able but not easily, meat was juicy but I can't remember if I rubbed the skin with oil but I think I did. ![]() I smoked two chickens in the smoker earlier this year, but the skin came out tough, like leather. OK, with all that said I will get to the meat of my post. Luckily we have this because our wall oven is toast this year. It doesn't hit over 300 degrees temperature set wise.Ī grill: which apparently hits 500 degreesĪnd a first version NuWave oven which gets up to about.345 degrees I think. We have quite a few electricity powered devices to user. I browsed quite a few forums here before joining. Hello everyone, I'm new here and needed some tips for turkey day smoking this year. ![]()
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