Great lesson! Thank you! I like how you didn’t rush, thorough explanations, and really important, you displayed the measurements as you went! Your an excellent instructor! Early happy holidays! and Thanksgiving!!🦃🦃🦃
Never sliced a bird that way - looks great. I assume slices come out easily but I do have dark meat/thigh lovers - do you pop those off before presentation?
Yes, you can! Place the leftover broth from the turkey into a large pan with the carved turkey, cover with foil, and cook in the oven at 325 until turkey is hot.
Great lesson! Thank you! I like how you didn’t rush, thorough explanations, and really important, you displayed the measurements as you went! Your an excellent instructor! Early happy holidays! and Thanksgiving!!🦃🦃🦃
Well looks fantastic partner!! Can you advise on cook time per pound please?
im going to smoke a turkey this fall season because we have a lot of oak trees and would be perfect for smoking a turkey so is am making smoked turkey
So you put foil over it when and for how long
I was wondering that too! I think he said 2 hours without then cover it for the rest
That was awesome
Never sliced a bird that way - looks great. I assume slices come out easily but I do have dark meat/thigh lovers - do you pop those off before presentation?
I do. In my household, everyone loves the white meat. I'm the singled out dark meat fan. Pop the thighs off, pull the bones out and sliced into them.
Love your knowledge and expertise- On a side note Can I smoke a turkey a day before and bring to family dinner next day?
Yes, you can! Place the leftover broth from the turkey into a large pan with the carved turkey, cover with foil, and cook in the oven at 325 until turkey is hot.
So you only season one side of the turkey, I never saw you flip it and season the underside or did i miss it🤔
Why did you wrap the turkey?
That's not how you smoke a turkey
Yes it is. 😂
Well, it indeed looks like it and looks good! And it seems like it is the best cost-efficient way
What temperature?
🤙🏽
No close ups of the meat...smh....slicing technique sucks!
Why cover it in foil if you're smoking it? 🤷🏽
Definitely to long of explanation on each seasoning going into the brine!!!!