Cranberry Pecan Stuffed Turkey Breast
These turkey breasts are butterflied, stuffed with delicious stuffing, cranberries and pecans and then smoked for a delightful finish that has holiday written all over it. I have done [...]
Smoking Meat for Thanksgiving – FAQ
As Thanksgiving USA approaches, 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 of [...]
Smoked Maple Barbecue Turkey
The smoked maple barbecue turkey is, quite frankly, one of, if not the best, smoked turkey recipes I've done yet (if I can say that with a certain amount of modesty). [...]
Sweet and Spicy Smoked Turkey Legs
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. [...]
Smoked Turkey Breast for Thanksgiving
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 [...]
Smoked Turkey with Bacon Butter
Today, I am going to show you how to stuff bacon butter under the skin of the turkey before smoking it to moisturize that breast meat while it cooks [...]
Brined Smoked Turkey Legs
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 [...]
Smoked Turkey Breast for Thanksgiving
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 [...]
Smoking Turkey on a Brinkman Water Smoker
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 [...]
FAQ: Problem with Tough, Leathery Chicken and Turkey Skin
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 [...]
