Preparing the bird today for my first smoked turkey...
1. Moist and flavorful meat, with subtle nodes of pecan smoke flavoring
2. Brown and crisp skin
After much research, I have decided against a wet brine. I will use a dry, salt rub to facilitate the osmotic process.
Wet brine will increase the likelihood of rubbery skin when smoking in the 250-275F range.
Sourced Pecan wood for smoke, suppose to give a wonderful flavor to the meat and color to the skin.
1. Separate skin from meat as much as possible with hand or wood spoon.
2. Make 4, 1" slits along backbone to facilitate rendered fat to escape
3. Rub 4 tbls of Kosher salt into cavity
4. Rub 1 tbls of kosher salt onto each breast (under skin)
5. Rub 1 tsp of Kosher salt onto each thigh (under skin)
6. Mix 1 tsp each of Kosher salt, fresh ground pepper and baking powder. Rub into the exterior skin surface.
(The baking powder will increase flavor, browning and crisping of the skin. If I understand this correctly it allows the Mailard Reaction to occur even though temps do not reach 310f)7. Cover in plastic wrap and let set in fridge for 24-48 hours so the osmotic process can do its magic
1. Smoke turkey using Pecan wood till an internal temperature of 175F is reached.
2. Deglaze the drip pan with white wine or vermouth, add a little butter for creaminess, plate with sauce on the side.
3. Go to hospital with heart attack but with big smile
Ok chefs, cooks and pitmasters, give me your feedback, before I reach a point of no return :-)
This is my first turkey, woot woot!