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Turkey and Ham #6541523 11/13/16 08:14 PM
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mikeydon Offline OP
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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

Last edited by mikeydon; 11/13/16 08:16 PM.

Hunt with your kid's,And you wont be hunting your kid's
Re: Turkey and Ham [Re: mikeydon] #6541560 11/13/16 08:38 PM
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bill oxner Offline
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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.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Turkey and Ham [Re: mikeydon] #6541653 11/13/16 09:47 PM
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TexasKC Offline
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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.


In the end, it's not the years in your life that count, it's the life in your years.
Re: Turkey and Ham [Re: TexasKC] #6541678 11/13/16 10:12 PM
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bill oxner Offline
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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.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Turkey and Ham [Re: mikeydon] #6543393 11/14/16 09:17 PM
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PMK Offline
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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.


"everyone that lives dies but not everyone who dies lived..."

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