Crispy Skin Smoked Turkey Breast

Turkey can be a low cost meat. When smoked in a smoker it’s really hard to get a crispy skin. This cook plans to use a Weber Smokey Mountain smoker with a temperature around 350-360 degrees. He’s using lump charcoal and cherry wood.

Remember – Make sure the internal temperature is at 160 degrees for any poultry before calling it done. You have to get to 160 degrees to make sure harmful bacteria is killed off.

For those of you who are interested in getting a wireless, digital thermometer for any cooking or smoking here’s one to check out.

Maverick Wireless BBQ Thermometer Set - Maverick ET732
Maverick Wireless BBQ Thermometer Set – Maverick ET732

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