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Fair-style smoked turkey legs with the pink, ham-like cure from Oregon State University Extension, a brine scaled by leg count, the USDA’s pit and done temperatures, a rubbery-skin fix and how to reheat legs that are already smoked.
A turkey brine built on the USDA’s ratio and converted to grams and to the three salts on the shelf, with brine time, a thaw-and-brine countdown, the cooler method at 40°F or below, and the hand-off to the smoker.
Smoked turkey breast is done at 165°F. Smoker temperature, time, brine and two published methods side by side.
How to make a smoked turkey with crispy skin and juicy meat: the right bird, 275F method, internal temps, best wood, and a simple step-by-step.
BGE Thanksgiving recipes in action: Rotisserie turkey golden on the XL Big Green Egg, smoky sides ready for the feast. Discover more smoked turkey tips for your holiday menu. Why Rotisserie a Thanksgiving Turkey on the Big Green Egg? Rotisserie a brined turkey on the Big Green Egg at 300°F, pulling at 160°F in…
Smoked Thanksgiving Turkey Recipe: A Simple, Traditional Guide for the Bird That’ll Steal the Show Smoke a brined 12 to 14 lb turkey at 225 to 250°F for 4 to 6 hours, pull at 165°F in the thigh, then rest it 30 to 45 minutes. That is the whole cook. Everything below is the detail…
Your Thanksgiving deep-fried turkey awaits A deep-fried turkey cooks in about 45 minutes and comes out crisp-skinned and juicy. It is also the most dangerous thing most people cook all year. A frying bird has to be bone dry, which means it has to be fully thawed first. Our turkey planner works out when to…
