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Tandy’s Smoked Turkey Tips

  1. Look for a 10-pound turkey. If you have more people than a 10-pounder feeds, cook multiple turkeys. This size eats the best.
  2. Buy it fresh, not frozen.
  3. Get it from a local farm or quality producer.
  4. Once you get it home, pat the turkey dry, don’t wash.
  5. Season liberally with salt and/or your favorite dry rub, and let it sit in the refrigerator overnight. I don’t brine.
  6. Give the turkey to my Dad and have him smoke it to perfection.
  7. What? Don’t have my Dad (who isn’t letting go of any of his secrets)? Ok then, Pat Martin, Pit Master and a damn good looking man, says smoke at 250 degrees for about 3 hours.

Remember: Smoking a turkey is not roasting. Smoking is a moist heat cooking process, like braising with smoke and steam. That means you are not cooking it until it’s just barely done — the meat should be moist and tender.

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