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Turkey Smokeout

DrewDrew Posts: 15
edited 2:51PM in EggHead Forum
It looks like the Mad Max recipe is pretty great.
Any thoughts on the pros/cons if you lower your temp, and cook for a longer time with this recipe?



  • FidelFidel Posts: 10,172
    What are you trying to accomplish by lowering the temp?
  • DrewDrew Posts: 15
    I was wondering if the turkey would be more tender, if cooked at 200, or 225 -- anything less then 325. Thanks.
  • it definitely won't be more tender. ... you might get a smokier bird, but thats about it. . .and you can achieve more smoke flavor by simply adding more wood to a mad max turkey if you'd like. .. .
  • DrewDrew Posts: 15
    Great, thanks a million. Will stick to the receipe.
  • jeffinsgfjeffinsgf Posts: 1,259
    Don't know this for a fact, but if you want a "smoked" turkey, you may need to brine (cure) as well as cook low and slow. It might be quite nice, but might also not be what you're looking for to have for a holiday dinner. See thirdeye's recipe and method for turkey legs.
  • Definitely the hotter that you cook that bird the JUICER it will be as long as you don't overcook it. A good trick is to cook the bird breast side down. All the fat from the back runs down into the breast and collects there. Try it sometime.
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