DonnieS wrote:Safebyahare wrote:Re: PR Too much smoke or green wood. It is too much smoke.
I would post a picture of what real turkey bacon now looks like, but I do not know how to post my own pics.
It's just as well, I would probably just embarrass the family tree.
My method is the cooking bags. I have tried smoking and the first time I did it, it worked, it looked burned but it was great. Since then I have undercooked it (when smoking a turkey), pretty consistently.
Using the Reynolds cooking bags - it takes about 3 - 3.5 hours max and the turkey is very nice and moist. I did my first one when I was 18 and havent stopped.
Donnie, we've the bags for years...mayonnaise make a nice brown glaze btw...
Do you mean a bag in the smoker?...or in the oven?
Did some research on smoking turkeys...recommend brining and a heat of about 325...and to split the bird in two removing the backbone...may try that around Christmas...We have started a tradition of frying catfish, shrimp etc on Christmas...started back when we had 2 in-laws for every holiday dinner...a man can only eat so much turkey and dressing in 2 months...
Brining works...also, saw something that recommended that bird be placed breast down in bag for first few hours in the oven...then flipped to brown breasts...
Hare, I usually, just cause Im lazy, email myself the picture and then upload it to photobucket.com...can resize it there...also provide sharing type links...I wanna learn to embed videos in posts...
Then my life will be complete...