Smoking has such awesome flavor that you do not need to do much to prepare the meat. I usually brine my turkeys before smoking but decided to try without brining it. The only preparation was to put a couple of spices on the skin to add a little flavor but, more specifically, to add some crispness to the skin in the cooking process.
The internal cavity was stuffed with lemons that had already had the juice squeezed out. The turkey used was a fresh turkey and I wonder if this helps keep the moistness in? The slow cooking obviously helps to ensure that you do not dry out your turkey.
The new way of thinking says your turkey is done at an internal temperature of 165 degrees versus the previous recommended temperature of 180 degrees. I encourage shooting for somewhere in the middle. Be sure to let your turkey rest before carving. If you let it rest for at least 15 minutes, the internal temperature will increase by another 5 degrees.
- 13 lb fresh turkey
- 2 – 3 tbsp seasoned salt
- 2 tbsp poultry seasoning
- 1 lemon