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Found 1 result

  1. Parrothead72
    Hi. Doing my first smoked turkey in the KK. Have the 12 lb beast in a brine of salt, pepper, brown sugar, minced garlic, worcestershire, etc. Read that 2 days is plenty. Open to any and all advice: - dry it in the fridge before smoking - smoke at 300 * - maybe a fruit wood like apple or peach? - stuff the cavity with quarters of apple and onion? Thanks in advance for any suggestions....
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