tag:blogger.com,1999:blog-7646842010885339303.post2001230640537934411..comments2024-03-12T23:49:21.075-07:00Comments on Pot Pies and Egg Money: How to cook your heritage turkeyVictoria Redhed Millerhttp://www.blogger.com/profile/10421318962129216304noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7646842010885339303.post-61972875543314276052012-11-21T20:36:36.245-08:002012-11-21T20:36:36.245-08:00Sure! I just smoked two Midget White tom turkeys y...Sure! I just smoked two Midget White tom turkeys yesterday. One was about 15 lbs and the other was about 13. I brined them as described above. I hot-smoked them at about 220-230F until the thigh temperature was close to 150F, which took 6 hours or so in my smoker. I use alder chips, mainly because we have lots of alder on our property, but I also like the taste. Brined and smoked turkeys are quite moist, so it's hard to tell accurately when they're done without using a thermometer. Good luck, and Happy Thanksgiving!Victoria Redhed Millerhttps://www.blogger.com/profile/10421318962129216304noreply@blogger.comtag:blogger.com,1999:blog-7646842010885339303.post-15697723338514807622012-11-21T14:07:38.990-08:002012-11-21T14:07:38.990-08:00You tell how you roast but not how you smoke. Have...You tell how you roast but not how you smoke. Have time and/or meat temperature guidelines to share?Strange Fruithttps://www.blogger.com/profile/11481391340802680235noreply@blogger.comtag:blogger.com,1999:blog-7646842010885339303.post-36809830979596021412010-11-13T15:53:17.814-08:002010-11-13T15:53:17.814-08:00Oops, I forgot to mention an important point on br...Oops, I forgot to mention an important point on brining: The turkey needs to be kept completely submerged in the brine. This can be done a number of ways, depending on how big your brining container is. If I'm brining in a stockpot, I find a plate that fits inside the pot and lay it down on top of the bird. Then I weight it down, either with a Ziploc bag or a clean cottage cheese container filled with brine and closed up. If you have a very large turkey, you'll have to experiment to find the right amount of weight to keep it submerged.Victoria Redhed Millerhttps://www.blogger.com/profile/10421318962129216304noreply@blogger.com