As Chef Anthony explains, it is not as hard as you might think.
When it comes to cooking your turkey, most opt to go the traditional route and roast the bird, while many Southerners whip out the turkey fryers. While neither of these options are bad (especially fried turkey), may we recommend a third option? Smoked turkey for dinner.
Sure, it sounds intimidating, but it actually isn’t nearly as bad as it seems.
We made a stop at Swig & Swine in Charleston, South Carolina to talk smoked turkey with Chef and Owner Anthony DiBernardo. He reassured us it doesn’t take a giant smoker to make a mouth-watering turkey, and that as long as you follow some general rules of thumb, you’ll impress the heck out of your folks this holiday season.
Check out the video above to hear Chef Anthony’s tips on how to make an awesome dinner of smoked turkey. And remember, just like any other method, you’re gonna want your bird cooked to 160-degrees before it’s ready to be devoured.
Here are a few tips…
You can use any grill but Anthony suggests an offset smoker.
Experiment with different types of wood for different flavors.
Use a 50/50 blend of salt and pepper
Turkey must be tempered at room temperature for 3 hours.
Make sure the smoker is set to temperature before putting the bird in.
Smoke it for 4-6 hours depending on the weight.
If a fried turkey is more your thing, this place can knock them out 20 at a time.
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