Dear BBQ Friend:
Here's a video from the popular BarbecueCoach.com online BBQ school. I have never released to the public one of the 20 videos available to members only, but I thought ya'll would enjoy this hour long video on how do a slow smoked turkey with an apple, honey, & maple syrup glaze and a Southwest rub. Why is this video an hour long? Because at BarbecueCoach.com we leave out no details.
Most turkeys are cooked at a higher temperature around 350 deg in an oven. At that temperature, it's very easy to overshoot your desired internal meat temp and dry out your turkey. I think you'll be surprised at how moist a slowly smoked turkey will be even after many hours on the smoker.
Fried Turkey: You know what fried turkeys are? A gimmick! You see someone on TV frying a turkey and you think that's cool and you go out and buy a turkey fryer and 5 gallons of peanut oil which cost a fortune and you can only use it once. You set it all up away from your house so you don't burn it down when the whole contraption catches on fire because you put too much oil in your fryer and you didn't dry off your bird before dunking it in the hot oil which always creates an explosion sort of like a small volcano. If you do this on your deck, you may as well kiss it goodbye and call the fire department (maybe even an ambulance). Hopefully they can save part of your house. Most of the time, the oil is too hot and you end up burning the heck out of the skin and the inside meat is next to raw. You can't fry it with a thermometer stuck in the meat, so you just have to wing it and cook by time. And the result is a greasy, burnt on the outside, not done on the inside nasty turkey. Why would you do that to yourself and your family?
If you would like to smoke something besides a turkey for Thanksgiving, we have plenty of options in Our BBQ Newsletters like honey glazed ham, beef ribs, boneless rib roast, rotisserie chicken, and many more.
And don't forget those side dishes!
Here's the slow smoked turkey video...