Turkey Smoke Series


Turkey Smoke Series

To inspire pitmasters to try turkey this smoking and grilling season, the National Turkey Federation is pleased to partner with the Kansas City Barbeque Society to launch the inaugural Turkey Smoke Series. The Turkey Smoke Series will incorporate a turkey category into contests where thousands of dollars in extra prize money and bragging rights among pitmaster competitors will be at stake over the course of 12 KCBS-sanctioned barbeque contests across the U.S. during the 2020 barbeque season. Winning recipes will also be featured across KCBS and the National Turkey Federation websites and social channels.


Turkey Smoke Contest Rules For Teams 

  • Anything Goes As Long as the Lid Closes with label on top. Garnish is optional 
  • Can include any Turkey cut other than Ground Turkey 
  • Turkey must be 90% of the entry 
  • Turkey may be presented with or without the skin 
  • Sliced, pulled or chopped meat is acceptable in a turkey entry 
  • Teams are strongly encouraged to use the complimentary turkey product provided 
  • Must be cooked on Wood or Charcoal, similar to other KCBS protein rules 
  • Each cook team may only submit 1 entry per Turkey category 
  • Teams should use a meat thermometer to ensure internal temperature reaches 165oF 
  • Must turn in a minimum of 6 separate portions 
  • All safe handling of food and sanitation regulations required by KCBS apply 
  • Winning pitmaster teams to submit recipes and photo