Prepare your grill for indirect grilling on medium heat (about 325 f/165 c).

Smoked turkey jambon. Web el mazra smoked turkey jambon 100g. 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. Mix together the dry rub and rub it all over the bird.

Sprinkle the turkey breast on all sides with sweet rub or turkey rub. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees f. Use a smoker box to add chips/chunks of wood to create a thin blue smoke.

Remove 1 cup of the chips from the water and transfer to a foil packet. Web preheat the smoker to 225 degrees. However, it’s always a good idea to start checking your turkey around an hour before you expect it to be cooked.

In a bowl, mix 1 stick of melted butter, 1 cup chicken broth, 1/2 lager beer, 1/4 cup hot sauce, juice of 1 lemon, and 2 tablespoons cajun seasoning. Using dry smoked turkey brine helps the turkey retain its juices, resulting in perfect, succulent meat. Place the turkey directly on the grill grates, breast side up.

Combine all other ingredients in a large zip top bag to make marinade; Remove the turkey from the refrigerator. Place the lemon, head of garlic, and fresh herbs inside the cavity.

Salted turkey salt spice mixture sodium nitrite e250 sodium tripolyphosphate e450 natural smoke. Place turkey onto the prepared grate. Stuff the cavity of the turkey with the apple, onion, lemon, and rosemary.