Turkey Advice

E

EEman

New member
I am going to do a 12.5 lb turkey (my first) on my MAK 1, so I watched the BP video and also read the recipe in the MAK cookbook plus a recipe submitted on the BPS site. Neither specifies a pellet type, so I am looking for advice on that. Also, they have different methods yielding different cooking times, and I have not decided which to use.

This is an organic bird from Whole Foods, so I am under a little pressure to get it right. Any advice would be appreciated.

Thanks,

Ed Brady
Colorado Springs
 
FLBentRider

FLBentRider

New member
Pecan or hickory is great on birds too.

I always brine my big birds, I use the Alton Brown brine. Then a little rub, some well placed bacon. Let me dig up my last turkey post.
 
TentHunter

TentHunter

Moderator
All four woods mentioned above are great for poultry.

Hickory - will give it a smoky almost bacon wrapped flavor, and nice color.

Pecan - is a species of Hickory but with a much lighter profile. Really nice with poultry if you want that hickory flavor but not as heavy.

Apple - will give a little more robust slightly sweet smoke with a chestnut brown color.

Cherry - will give a slightly sweet smoke with a gorgeous mahogany color.


An Apple/Cherry Mix is also great. We did a chicken with that mix not long ago and it was superb!
 
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