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Smoked Turkey

Reviewed: Nov. 26, 2012
I basically followed this recipe to the letter. The meat turned out moist and had a good flavor. Some notes: -Get a remote thermometer. It doesn't matter what temperature it is in the smoker, if your meat isn't 175-180, it ain't done. There's no other way to know that than with a remote thermometer. As other people pointed out, you don't want to lift the lid of your smoker even once, or you loose all of your heat, so a remote thermometer is a must. -When you put your thermometer in, make sure that the pin is entirely surrounded by meat as much as possible, particularly the tip. -Don't use lighter fluid. I used one of those electric starters. It's a loop that gets really hot when you plug it in. Works like a charm. -Get extra charcoal. We ran out and had to finish the cooking in the oven. -Turkey turns golden almost right away. This is to be expected. It won't get burnt if you leave it in longer. -It cooked in about 3 hours for me, which was much faster than I thought it would be.
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