Oak Smoked Turkey

turkey3

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.

3 responses to this post.

  1. That looks great and I have smoker envy – we have been eyeing up the Bradley smoker for sometime, patiently awaiting time and an extra outbuilding to house it and our various charcuterie projects. Good to have a goal…

    Reply

    • Thanks, am testing it, and get to have a play with it for a bit, is a great bit of kit, you can smoke an awful lot of food in it. Good luck with your goal, sounds a good one.
      Cheers
      Marcus

      Reply

  2. Why not – it looks fantastic!

    Reply

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