- Nov 17, 2007
- 8
- 10
Hello everyone;
New to site, fairly new to smoking although I've done about ten pounds of salmon, gorgonzola and my most recent adventure was a capon. I use a brinkman standing smoker. I'm a chef/manager residing in Tx. I'm smoking a turkey for the family and have run into a few questions. Will the skin on the turkey turn too bitter to be enjoyed? I plan on smoking a ten pound bird smothered in an herb butter and smoked using a mix of alder and pecan for about 5-6 hours. (30 mins per lb at 225 degrees) I may be overthinking this but I don't see why the turkey would be any different than a chicken, besides the obvious i.e. weight. Anyone that can read through my run on sentences and can find my question send help please.
Thanks,
Jason
New to site, fairly new to smoking although I've done about ten pounds of salmon, gorgonzola and my most recent adventure was a capon. I use a brinkman standing smoker. I'm a chef/manager residing in Tx. I'm smoking a turkey for the family and have run into a few questions. Will the skin on the turkey turn too bitter to be enjoyed? I plan on smoking a ten pound bird smothered in an herb butter and smoked using a mix of alder and pecan for about 5-6 hours. (30 mins per lb at 225 degrees) I may be overthinking this but I don't see why the turkey would be any different than a chicken, besides the obvious i.e. weight. Anyone that can read through my run on sentences and can find my question send help please.
Thanks,
Jason