First, it can help to absorb some of the smoky flavors from the turkey.

Smoked turkey good for you. Reserve for another use or discard. Web ultimate guide to prolonging its shelf life home / turkey / smoked turkey: From there, the flavor variations are endless.

Pickle brine is a pretty straightforward 3:2:1 ratio. When the thermometer reaches 165°f (or 175°f if you’re probing the thigh), the bird is done! Uncover the turkey, then return it.

Web “smoking is superior for turkey because it cooks the thighs first and leaves the breast super juicy and tender, not to mention the smoky flavor that saturates the meat,” says emily nienhaus, test kitchen culinary specialist. Pierce the packet on all sides with 15 to 20 holes. How long can you keep it?

Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours. Remove neck and giblets from turkey; Soak wood chunks in enough water to cover at least 1 hour.

How long can you keep it? Read further for a more detailed look at the cooking times. Drain when ready to use.

Web submerge the hickory chips in water and let soak for 20 to 30 minutes. Uncover (24 hours before smoking). Web health benefits turkey is a great source of protein.