Thinking of doing something small scale and not smoking a whole turkey but buying some fresh Turkey legs and breasts and smoking some smaller portions. Anyone have some tips on what to do or not to do? Have one friend that has smoked a few whole turkeys and his main advices is inject it with some melted butter before putting it on the smoker. With possibly doing individual smaller pieces vs a whole bird not sure that would be necessary except maybe for breast meat. Would I want to do some kind of brine before maybe? Probably keep my flavor profile savory so rosemary, garlic, thyme, oregano, and some salt and pepper for a rub.
Just wanted to get some ideas on what others have done. Doing a whole bird at some point is my goal but wanted to start small and see how that turns out first. Plus I just don't need that much meat either.
Just wanted to get some ideas on what others have done. Doing a whole bird at some point is my goal but wanted to start small and see how that turns out first. Plus I just don't need that much meat either.