Cherry Wood Smoked Turkey

Cherry Wood Smoked Turkey

A 14lb. turkey rubbed with butter under and over the skin. Stuffed orange quarters inside the cavity. Sprayed skin with Pam for a nice golden brown. Smoked with 1/2 cup cherry wood at 250F to an internal temp of 170F in the breast. About 7 hours. So simple but simply delicious!

We rubbed butter under and over the skin then sprayed the whole bird with Pam. This creates a golden brown skin we all love. A probe thermometer is a must! Just put it through the smoke hole. We use a dual probe.

After removing the legs and wings slice on either side of the backbone then under the breast on each side.The with flat side down slice breast on an angle for a nice presentation.

This is what you can look forward to the next day. And the next. And the next...

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