Smoked turkey, from a brined whole bird to a single breast and turkey burgers on the griddle. Lean meat with little margin for error, so each one has its pull temperature.
Turkey
4:28
Hayter Farms buffalo turkey burgers cooked on a Napoleon griddle insert at about 325°F to 165°F, then built on Villaggio buns with garlic sauce, tomato, onion and lettuce.
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Turkey
8:06
Chud's BBQ's turkey breast method: skinned, deboned, seasoned with Heavy Hands Hank, smoked at 280°F over applewood on a Traeger and rested in foil with Becel.
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Turkey
4:47
Whole turkey soaked 12–24 hours in a Coldstream lager brine with apples, blood orange, and herbs, then smoked over sugar maple on the offset.
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