turkey on the table

I’m a big fan of young cherry. About anything will work well though, depending on how picky you and your guests are regarding “over-smoking.” Some people think hickory and esp. mesquite are overkill for something like this, and lighter fruitwoods are recommended because of it. I think that’s a matter of personal opinion really. I like apple as well.

I’d recommend covering breast with uncooked bacon to retain moisture if they don’t have any skin on them. Otherwise the smoke will really dry them out! Brining and/or injecting is recommended as well. You’ll have a more moist final product.

Good luck!

Joel

Yum Yum!! Your killin me!!

just took it off the smoker used apple chips, flavor was great did get a little dry though will remember to try the bacon strips next time, hopefully on next weeks tag