7 Tips for a Perfect Smoked Turkey

[@CaptDiaz]

Awesome vid. Thanks for your time and knowledge

[@Girlscangrill]

I appreciate it. Glad you found it helpful.

[@jts8053]

I'm really excited to try smoking at at higher temp. The rubbery skin has been a constant problem, but I've been running the smoker at 225-250

[@Girlscangrill]

@@jts8053 let me know how it goes for you

[@todddexter8510]

Do you use less salt in your brine if the turkey is in a brine solution in the bag from the store?

[@Girlscangrill]

@@todddexter8510 you definitely can. But I’ve brined butterballs with this recipe and method and they’re great.

[@kevcleaver]

We usually have a 4LB Turkey for the two of us. I prefer to cook with a rotisserie, what would you suggest as the best way to season the bird so that the seasoning stays put.

[@Girlscangrill]

Season the turkey and let it rest on the counter for 20-30 minutes. During this time, the seasoning will blend with the moisture in the bird and naturally adhere. Midway through the cook, you can also sprinkle on a little more rub as it spins.

[@kevcleaver]

Many thanks

[@frankmarullo228]

Good video young lady ! But I gotta tell you I think I'm getting fat just watching these delicious videos . THANK YOU FRANK FROM MONTANA.....