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#6541523 - 11/13/16 02:14 PM Turkey and Ham
mikeydon Offline
Pro Tracker

Registered: 02/13/06
Posts: 1049
Loc: Quitman, texas
Hey guy's i got elected to smoke a turkey and ham for church this year,anybody got any good recipe's,I generally cook my brisket's 1hr and 15mins. per pound at 220 to 240 degree's,BUT i really don't know about a turkey or ham grin,just looking for some recipe's or idea's if any's out there up


Edited by mikeydon (11/13/16 02:16 PM)
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#6541560 - 11/13/16 02:38 PM Re: Turkey and Ham [Re: mikeydon]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 32659
Loc: Richmond
I've smoked several turkeys. Put them on there with the pyllybone down, or bone them, truss them back up, and put them on there with the breast down.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#6541653 - 11/13/16 03:47 PM Re: Turkey and Ham [Re: mikeydon]
TexasKC Online   content
Pro Tracker

Registered: 12/30/12
Posts: 1366
Loc: Houston & Lexington, Texas
I loosen the skin and insert globs (for lack of a better term) of butter between skin and breast and smoke it breast side up. Truth is I really prefer traditional roasted turkey over smoked or fried.

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#6541678 - 11/13/16 04:12 PM Re: Turkey and Ham [Re: TexasKC]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 32659
Loc: Richmond
Originally Posted By: TexasKC
I loosen the skin and insert globs (for lack of a better term) of butter between skin and breast and smoke it breast side up. Truth is I really prefer traditional roasted turkey over smoked or fried.


That's because you smoke it breast up. All the juices are in the backbones. A turkey has a flat place on its pyllybone that is made for smoking. You have to prop the feet up.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#6543393 - 11/14/16 03:17 PM Re: Turkey and Ham [Re: mikeydon]
PMK Online   content
Extreme Tracker

Registered: 09/10/12
Posts: 4973
Loc: Central TX (Gtown/Austin)
I've done similar to Bill ... I smoke like I would a brisket but I cheat by using a meat thermometer, bring center of breast to 165-170.
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