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8 Interesting Facts How To Smoke A Turkey In A Pit Boss Vertical Pellet Smoker | How To Smoke a Turkey With Brine Recipe
- TikTok video from Jimmy Avery (@inkd_mythoughts): “Turkey Wings & Pork Ribs on the Pit Boss Vertical Competition Seriers Smoker 🔥🔥🔥 #fypシ #pitboss #pitbosspellet****smokers #trending #plutotvisfree”. Turkey Wings and Pork Ribs low and slow on the Pit Boss Vertical Competition Series Smoker. Ooh Ahh (My Life Be Like) [feat. Tobymac]. - Source: Internet
- For this turkey I’m using my Yoder YS640s pellet grill. It holds temps really well and can easily fit a large turkey. It’s easy to use and with the onboard WIFI, we can keep an eye on our bird from anywhere during the cook. Many people struggle with temperature control when smoking meats, but this has a digital control board that ensures you can keep the temperature consistent when smoking turkey. There are lots of options out there, so start by checking out our recommendations for the best smokers. - Source: Internet
- A smoked turkey must reach an internal temperature of 165°F in the breast before being served. Smoking at 300F takes about 15 – 20 minutes per pound. For a 12-pound turkey with no stuffing, plan on smoking the bird for around 4 hours. For more of a breakdown on cooking times for various turkey sizes at different temperatures, Epicurious has a great article. For this cook we are going with 300F for around 4 hours. - Source: Internet
- The other key thing to keep in mind is the size of your turkey, as it needs enough space around it so air can circulate properly. You likely won’t be able to fit a full-size turkey on smokers smaller than 18″. Typically pellet grills are large enough to handle any size of turkey. Smoker not big enough? Checkout our smoked whole chicken recipe instead. - Source: Internet
- It’s best to use a 10 to 12 pound turkey, which feeds 7 to 8 people. A larger turkey may lead to food safety issues, as a turkey must reach 140°F within 4 hours. Harmful bacteria starts to multiply as meat stays in the temperature danger zone (40 – 140°F) for over 4 hours. Remember the 4-hour window for smoked meats. - Source: Internet
- Fire up your smoker to 300F. Coat the turkey with the canola oil. This will give the turkey a nice golden brown skin and allow the rub to stick to the skin. - Source: Internet
- Smoking a fresh turkey leads to a juicy, delicious dish and is a great excuse to cook outside. You don’t have to wait until Thanksgiving to take your bird to the smoker. Smoked turkey can be more flavorful and tender compared to a roasted turkey because of the longer cooking time and the flavors infused through the smoke and brine. My favorite part of a smoked turkey is the crispier skin. - Source: Internet
- It takes a lot of time to make a great turkey but you will notice how much more juicy and tender it is and the smoker gives it a nice flavor. The brine makes the biggest difference for any turkey. When the turkey is carved, make a broth out of the rest because a brined turkey makes for amazing stock. - Source: Internet
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