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Low and Slow smoked turkey advice needed.

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leo123
leo123 Posts: 101
in EggHead Forum
  I am brining a turkey which I plan to smoke on the green egg. I wanted to try a low and slow cook to see if there is any difference
  I'm planning on cooking 225 to 250, with a little apple smoke.

   Any advice would be appreciated.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    dry it a night or two uncovered in the fridge to help wih skin crispiness. 
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  • YukonRon
    YukonRon Posts: 16,989
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    Mix Season salt, paprika,  chili powder, garlic powder, onion salt. Mix it all with butter. Stuff between the skin and the meat. The more the better. Put turkey in a pan. Cook at 250 for around 6 hours a big turkey 8 hours. Baste the turkey every hour with the juices from the pan
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • leo123
    leo123 Posts: 101
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     Thanks but with what I have read in the past is if you do it low and slow forget about the skin, it will be to rubbery and you would want to discard it. But I will try to keep it in the fridge and see if I can save the skin.... Thanks

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  • YukonRon
    YukonRon Posts: 16,989
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    This gives a crisp skin, you will do this direct.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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