Turkey

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21 12, 2014

Cranberry Pecan Stuffed Turkey Breast

By |December 21st, 2014|Featured, Newsletters, Poultry|3 Comments

I like to do turkey a little different at Christmas since Thanksgiving usually “does me in” on turkey in general. This cranberry pecan stuffed turkey breast cooked in the smoker is a wonderful dish that allows you to use turkey while mixing things up a little bit.

  
Cranberry Pecan Stuffed Turkey Breast
Helpful Information
Prep Time: 30 minutes
Cook Time: […]

23 11, 2014

Smoking Meat for Thanksgiving – FAQ

By |November 23rd, 2014|Newsletters|3 Comments

First and foremost, I want to wish all of you a very happy Thanksgiving and I hope you are able to spend a lot of quality time with family and friends.

I know that many of you may still have questions about smoking the turkey and ham for Thanksgiving this year so I have compiled a few […]

13 11, 2014

Smoked Maple Barbecue Turkey

By |November 13th, 2014|Featured, Newsletters, Poultry|31 Comments

Every year I try to come up with a new and amazing Thanksgiving turkey recipe and based on emails I receive, I think I have produced some real crowd pleasers over the last few years.

Well, this year, in an effort to “hit it out of the ballpark” again, I have developed a smoked maple barbecue turkey […]

6 11, 2014

Sweet and Spicy Smoked Turkey Legs

By |November 6th, 2014|Newsletters, Poultry|2 Comments

These sweet and spicy smoked turkey legs are easy to do in the smoker in just a couple of hours and they are a wonderful addition to the Thanksgiving festivities.

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Sweet and Spicy Smoked Turkey Legs
Helpful Information
Prep Time: 10 minutes
Marinate Time: 10 hours
Cook Time: 2 hours (depends on size)
Smoker Temp: 225°F
Meat Finish Temp: 165°F
Recommended Wood: Pecan/Apple
What You’ll Need
4-6 turkey legs (one […]

14 11, 2013

Smoked Turkey Breast for Thanksgiving

By |November 14th, 2013|Newsletters, Poultry|10 Comments

Smoked turkey breast is a better option for folks who do not care for dark meat or if you are cooking for a smaller crowd. It’s also a little fancier in my opinion and for something like Thanksgiving, that can be important.

Turkey breasts come as bone-in and boneless but I prefer to purchase the whole […]

7 11, 2013

Smoked Turkey with Bacon Butter

By |November 7th, 2013|Newsletters, Poultry|24 Comments

For the next three weeks, we are going to be getting prepared for smoking turkey and ham on that big Thanksgiving day.. the biggest smoking day of the year. I get more emails, more questions, and more feedback during the month of November than any other month of the year bar none and this has been consistently true […]

1 12, 2012

Brined Smoked Turkey Legs

By |December 1st, 2012|Newsletters, Poultry|3 Comments

Hello newsletter friends! Welcome to this edition of the Smoking Meat Newsletter where we will be discussing how to smoke turkey legs.

Every year I see these at the local fair and I cringe like a vampire at sunrise when I see the price since I know how easy it is to make a batch of […]

8 11, 2012

Smoked Turkey Breast for Thanksgiving

By |November 8th, 2012|Newsletters, Poultry|3 Comments

The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with that. It's a time when family and friends get together and remember all that they have to be thankful for.

Under normal circumstances I would be […]

6 10, 2012

Smoking Turkey on a Brinkman Water Smoker

By |October 6th, 2012|Equipment, Poultry|7 Comments

Ok.. smoking turkey on a Brinkmann water smoker may not be your thing but for millions of people it is. And probable half of those million have problems maintaining a proper fire and turning out a good piece of meat on that 39 dollar hunk of metal.

I have recieved email after email that could be […]

6 10, 2012

FAQ – Problem with Tough, Inedible Chicken and Turkey Skin

By |October 6th, 2012|Poultry|4 Comments

Q: We got our smoker for Thanksgiving (Cabella propane) and love it, but both times we've cooked chicken/turkey, the skin is inedible.  Like leather.  The meat is great – we've brined it both times.

How do you keep the skin from being so tough?
Thanks.

A: On poultry the skin does seem to take the brunt of the smoke […]