Tim M's BBQ cooking area Visit again - we cook often
Smoked Turkey I am doing a Turkey Breast indirect - cooking at 350-375 deg for 3 hrs to reach 165-170 internal temp. Oil the skin of the turkey to make it brown nicely - olive oil works well. The turkey is in a V rack which is in a foil lined drip pan and its all sitting on 2 firebricks. The bricks keep the drippings from burning - good for gravy. Note my foil wrapped Polder cable - the temp got away and went to 500 deg for 10 min but this foil saved my probe. Watch that temp!
Here it is after 3 hrs at 350deg dome. It was Very moist and really tender. I added no wood at all this time and it had really no wood flavor at all. Add a chunk of pecan or apple for a nice smoke taste - or add none and get the charcoal taste which is very very mild.
Super Buzzard Smoked Turkey	Recipe: By Geoff Maw - go here
Here is our 8lb test subject for today. Turkey breast (no legs or wings) the skin is olive oil coated to help it brown -- as you can see in the finished picture - It worked. From top down, turkey, main cooking grid sitting on a lined drip pan with water, on 3 firebricks, on the bge cooking grid - all over the charcoal.
3.5 hrs at 325-350 deg over drip pan - over firebricks. It now reads 178 deg in the breast. This may sound over done - it was not! Geoff's recipe calls for the skin to be pushed away and a paste and orange slices inserted in the cavity above the breasts. This is the area where the skin got really browned - almost burnt. I toss the skin - so I do not care as long as it does not smoke or burn.
The olive oil coating really made the skin brown up and seared in the juices. You can easily see the juices running as I carve this beauty. It was really moist and super tender. I used only 1 chunk of pecan wood - last time I used hickory and apple. That was too smokey.
What to do differently next time - nothing. This was a real winner.
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