Before you will be going to smoke a turkey, be sure to soak it in salt water.

The fact that, thanks to the wonderful lawsPhysics, salt with water is absorbed into the meat. Moreover, the same thing happens with all that you add in the water, including spices, sauces, juices and wine. So that marinating meat - a real find for the cook!

Once you pull the bird out of the marinade,be sure to rinse it with cold water to wash off the salt and spices. Now is the time to rub the turkey with butter, and it is important not to disturb the integrity of the poultry skin, but at the same time it is necessary to rub it with oil under the cloth, this will prevent drying of the meat during cooking. You can mix oil with spices for more flavor.

? Rip the onion into four parts, take a little celery, 2-3 sliced ​​carrots and an apple and stuff this turkey. It seems everything. You can start smoking.

Place the turkey carcass on the chest part of a latticedown. Smokehouse should be warmed up to about 107 ° C. Make sure that the stocked firewood, since the smoke should not be enough. Copts turkey can not only outdoors, but also at home. For this purpose, a special homemade smokehouse, which are often included in the list of mandatory household appliances when buying Custom Kitchens.

Every hour and a half check turkey lightlyturning the bird, so that it is uniformly prepared on all sides, and if suddenly you notice that the wings or the breast begins to burn, wrap them in foil.

When the thickest part of the breast temperature rises to 80 ° C, and in the thickest part bёdryshek - 85 ° C, ready turkey.

By the time the process of smoking takes about 30-40 minutes per pound of meat.

Once you pull out the meat from the smokehouse, let it stand for 15 minutes in the room, so that it absorbed the juices and fat.

You can cook a barbecue from a turkey on any holiday. Particularly successful occasion can be? Identity. However, to get a juicy fragrant meat, you may have to practice first.

Have fun cooking!