suziemc
Knows what a fatty is.
I smoked the perfect tasting turkey for Thanksgiving. It just looked ugly and I was hoping someone could tell me what I did wrong. I did not take any pictures because I honestly thought it was ugly & thought it was not going to be any good, but to my surprise it tasted WONDERFUL. The turkey was very moist, the moistest turkey I have ever made. I just don't know why the skin turned black. I normally smoke with Florida Oak & Pecan wood. But this time I used some hickory I got from my dad's mountain in Upstate NY. I had a beautiful 1 inch smoke ring that my husband is still talking about. I'm wondering if it was because of the wood; this was the first time I used hickory. My turkey was 18 lbs and was in a salt water & herb brine for about 24 hours. My temp on my UDS was between 325-350 the whole time. The bird took exactly 3 hours took cook and was removed from the smoker when the internal breast temp reached 160. If anyone has any thoughts please let me know and in the future I will take pictures no matter how bad I think it looks. Thanks!