Monday, May 16, 2011

Monday Menu: Butterball Turkey Roast

Smoked Turkey
Couldn't have been easier.  I covered a tiny Butterball in Dizzy Pig spices and smoked it for an hour, then upped the temperature to 250f and cooked until a thermometer signalled 161f (about two hours in all).  A quick and easy lunch - and it can be done in the oven as well.

The roast was surprisingly hammy; it had no turkey flavor and was a bit too salty.  I'm used to cooking fresh poultry, so it didn't occur to me that this was a brined product - I'm just not that mainstream, and probably the only person who didn't know Butterballs are brined.

 It just seemed like a fun thing to throw on the smoker to see what would happen.