Post by minesamojito on Jul 15, 2013 19:42:01 GMT
Turkey may not be an obvious choice for a hot summers afternoon tea, more usually being associated with the festive period, but lightly smoked in oak smoke and cooked until moist in a smoker such as the Bradley 4 rack smoker I’ve been using, this was a feast and a lovely light meat for a hot day.
I split the free range bird down into crown, legs and wings and rubbed with a spicy herb rub, then smoked for about 5 hours at 120deg C until the breast reached 65 degC, but if you’re not sure of the quality of your turkey take it to 70 deg C smoking with oak smoke.
I left the turkey to rest for 20 minutes before carving, the result was outstanding and we enjoyed it with homemade slaw and a green salad.
Cheers
Marcus
