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Hillsboro, Oregon

Member since May 2008

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Reviewed Honey Brined Smoked Turkey

Dec 26, 2011 in Food Network Community Toolbox on

I smoked our Christmas turkey this year. To ease stress, I smoked the turkey on Saturday to 145 degrees over 3-4 hours and then popped it in the fridge. Took it out today, broke it down and popped it in the oven at 350-400 degrees till it was finished all the way(about 45 minutes to one hour). My dad hates smoked turkey but absolutely loved mine.""

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