Can you get cancer from smoking turkeys?
Sorry, couldn't pass this one up.
----- Original Message -----
From: jim
To: [email protected]
Sent: Saturday, September 19, 2009 12:43 PM
Subject: Re: [BlindHandyMan] propane smoker
hi Steve well sense you didn't give your address here's the info you wanted.
its for grilling a turkey but it mentions smoking
i got this from a recipe data base of how to cook a turkey all different ways.
Jim
Turkey on the Grill
Grilled turkey can be a wonderful variation from oven roasted turkey.
Grilling a whole turkey or turkey breast requires indirect heat and a drip pan.
Start
by washing and seasoning a fully thawed bird. The covered kettle-style grill
and medium hot coals are recommended for grilling. Arrange hot coals on either
side of the drip pan and position the turkey, breast side down, on an oiled
V-rack directly over the drip pan. Use a small 8 to 14 pound unstuffed turkey.
About midway through the cooking process, turn the bird breast up. Place
about 10 briquettes on each pile of hot coals every 45 to 50 minutes to maintain
medium heat. For good smoky flavor, dampened wood chips and/or chunks may be
added as well.
Cover the wing tips with aluminum foil and tuck them underneath the bird to
prevent burning. Insert a thermometer in the thickest innermost part of the
thigh. A whole turkey is safe when cooked to a minimum internal temperature
of 165 °F as measured with a food thermometer. Check the internal temperature
in the wing and the thickest part of the breast too. For reasons of personal
preference, you may choose to cook the turkey to higher temperatures.
If the temperature under the hood is hot enough (325°F to 350°F), grilling a
12 to 14 pound turkey should take approximately 4 hours. If your grill does
not have a thermometer, an oven thermometer can be used. Cooking time may
vary depending on temperature of the fire, wind and outdoor air temperature.
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