- Dec 14, 2000
- 10,473
- 81
- 101
I love to smoke food and think I'm pretty good at it. I've smoked all kinds of meats, casseroles, fish, etc, and just got a cold smoker setup to do cheese and smoke some heavily brined pork bellies.
My question is this. I go to a BBQ place in topeka from time to time and they serve the BEST smoked turkey. The serving container he serves it from has a nice "broth" for lack of a better word that keeps the turkey moist and delicious, but he won't share what's in the juice. I want to recreate this at home so my turkey stays super moist and the chunks/sections I serve it from are dripping with this broth/juice combo. What do you think it is? It's darn good, tastes very little salty, but is just a delicious semi clear liquid. The turkey retains a smoked flavor and is quite possibly the best turkey I've ever had, but how does he do it? The owner won't divulge his secret.
My question is this. I go to a BBQ place in topeka from time to time and they serve the BEST smoked turkey. The serving container he serves it from has a nice "broth" for lack of a better word that keeps the turkey moist and delicious, but he won't share what's in the juice. I want to recreate this at home so my turkey stays super moist and the chunks/sections I serve it from are dripping with this broth/juice combo. What do you think it is? It's darn good, tastes very little salty, but is just a delicious semi clear liquid. The turkey retains a smoked flavor and is quite possibly the best turkey I've ever had, but how does he do it? The owner won't divulge his secret.