Smoked turkey

1 serving


prepared turkey carcasses are grated with salt, garlic, red pepper, placed into a refrigeration chamber for ripening for 12 - 15 hours at a temperature of 3 + 5 ° с. Smoking is carried out at a temperature of 90 - 100 ° с in a smoking cupboard for 1 -
1. 5 hours. temperature is lowered to 45 - 60 ° c and smoked for 2 hours. after smoking, the turkey carcass is cooled at room temperature.