April 18, 2014 |
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Ask me about my goose.
Turkey on the smoker, slices of bacon on the turkey
Trying Alton's method. Brine it, stuff it loosely with some aromatics, then it's 500 degrees in the oven for half an hour, cover the breast & back in the oven it goes at 350 degrees for an hour and a half. That's on a 15 lb bird.
On the smoker. Never dry when you smoke it and season it correctly....
I just set it and forget it.
On the grill, only way.
I slowly cook my other deep fried turkey in the oven.
all of the above..
Yup..smoker..that's they only way Momma lets me do it anymore. I have to bring my lunch because that is an all day job.
In the smoker. Heaven!
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