Thread: Smoked turkey breast

Originally Posted by Stinkfinger

I love the flavor of smoked poultry, but the skin turns out too dark and there is too much smoke flavor, to the point it leaves an after-taste in your mouth. Anyone know how to get around this? I need an answer pretty quick because I'm debating whether to smoke the turkey in my Master-Built or just bake it in the oven.

Easy to stop that, I use no wood in my Smoker. Only the flavor from seasoning of the smoker. Same as an old Cast Iron skillet, Smokers need to be seasoned.I keep the bottom of my SmokinTex clean along with the racks. But the sides I would kill someone if they scrubbed it clean. Its not dirty, but has that golden brown look from hundred of hours of smoking meats. I can do Chicken, Turkey, Quail, Fish and even Ribs without wood. Or If I do use wood its Pecan and just enough to give it a hint of smoke.

Also I spray the skin down with Pam cooking spray. And the skin turns out golden brown along with people fighting over who is going to get the most of it to eat. Again less wood is more in Turkey and smoking most meats.

Putting on 5 sides of Baby back ribs around 8 am tomorrow. Twice baked taters, Baby Back ribs, Homemade Yeast rolls and Sweet Tea. Man what a meal.

Pete

Originally Posted by PawPaw "gene"

"G" I'm not much on turkey but love smoked anything. I'd be willing to chow down on some of that. It looks good.
"gene"

I'm not big on turkey either but that sure make me want a turkey samich.