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Comment: Re:Conventional roasted but want to do a smoked on (Score 1) 189

by Cpt_Kirks (#48499855) Attached to: I prefer my turkey ...

I do a 48 hour brine, then 4-5 hours of cool apple wood smoke. The bird goes into a browning bag, and that into a roasting pan. The next morning, I roast it in the oven at 350*F for 3 hours (roasted breast down). Just enough smoke flavor, and the turkey just falls apart. The breast is tender and juicy.

There was nothing left but bones a a little skin Thursday.

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