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Old 11-23-2016, 07:22 PM
Doug D. Doug D. is offline
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Join Date: Mar 2012
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Default Re: Anyone Dutch Oven a turkey?

Quote:
Originally Posted by EricC View Post
Note a "self basting" turkey is already brined.
Yeah, but I prefer to do it myself. You can actually flavor brine a self-basting turkey, but it needs to be kept short, like a few hours.

Low and slow isn't the best course of action with turkey. You're not rendering fat and gelatinizing connective tissue like you are with barbecue meats. 12-14 pounds or more of cold bird in a smoker cooking at 225-250 spends too much time in the danger zone (40-140F), and it really ends up drying out the white meat.
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