Today’s topic is How To Smoke A Turkey In An Offset Wood Smoker. Obviously, you can find a great deal of Smoking A Turkey On Oklahoma Joe-related content online. The proliferation of online platforms has streamlined our access to information.
There is a connection between the Smoked Turkey Recipe and Smoked Turkey Breast Recipe: How to Smoke Turkey Breast information. additional searching needs to be done for More Turkey Smoking Tips:Smoker Temperature, Smoking Time and More!, which will also be related to Smoking A Whole Turkey.
102 Tips to How To Smoke A Turkey In An Offset Wood Smoker | More Turkey Smoking Tips:Smoker Temperature, Smoking Time and More!
- Follow the recipe, and I’ll teach you the simple steps to making your own smoked turkey at home. Hey Grill Hey is dedicated to helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page. - Source: Internet
- It’s a good idea to let the turkey rest after smoking, for 15 minutes to half an hour. If you position the turkey breast side down as it rests, it’s possible that the breast meat will be a little more juicy. Gravity, you know? - Source: Internet
- Nowadays, I prefer to use my Camp Chef SmokePro pellet ****smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of ****smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke. - Source: Internet
- The stall can be extremely frustrating because your meat may get stuck on 150°F for hours and make dinner late. Therefore, it’s best to plan the stall into your cook and allow more time. You can push meat through the stall by wrapping in foil and increasing the temperature of your ****smoker, but if you do this, be careful not to dry out the meat. Avoid wrapping turkey because the skin will soften and taste like rubber. Instead, increase the temperature a little to get the bird through the stall. - Source: Internet
- On day of smoking, light and heat your off set ****smoker to 275°F, according to your manufacturers instructions. Or place lit coals on the side of a bbq, away from where your turkey will sit. When charcoals are lit for at least 20 minutes, then add the apple wood chunks. - Source: Internet
- I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking. - Source: Internet
- Lets take this opportunity to go over the most common rookie mistake: A dull knife. You will be best served by going to Walmart and getting yourself a $12 dollar cheap knife that comes sharp than you will trying to get your semi-sharp/dull drawer knives to work. So either get your knives sharpened prior to turkey day, or get yourself a cheap knife you can throw away later. - Source: Internet
- It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!). - Source: Internet
- You will want to start this effort at least 2-3 months prior to turkey day, because of the popularity of fresh turkey the orders fill up fast. Local farmers don’t keep hundreds of turkeys around their farm, but they do try to keep a couple dozen maybe to supplement their income for the Thanksgiving holiday. It’s worth it to try before going the grocery store route. You’ll want to schedule the pickup to be approximately 3 days before your turkey day. - Source: Internet
- In order to smoke a turkey in spatchcock form, we’ll need to start with some general bird maintenance and clean it out. This will mean first taking that pop-up plastic nonsense and throwing that right in the trash. Your turkey very well could be ~180 degrees F in the breast before that thing pops up, or maybe even grossly under cooked. You would have no idea, that’s why you have a reliable digital thermometer. - Source: Internet
- Wrapping a bird in foil will help keep the meat moist by creating steam, but will soft turkey skin. Similar to wrapping, foil tenting is another common practice used to prevent darkening. There’s nothing wrong with building a tent around your bird, but it will soften the skin. - Source: Internet
- A large turkey looks spectacular in the middle of the dinner table, but the bigger the bird, the harder it is to cook evenly. The inside of a large turkey will take longer to cook, so the outside of the bird will be dry and overcooked. Rather than buying a huge turkey, buy two smaller birds. If you insist on a large turkey, cut it into pieces or spatchcock the bird for an even cook. - Source: Internet
- When smoking turkey or chicken, you want to use more gentle fruit woods, like apple wood or cherry wood. I have used both and it’s turned out delicious. The woods you want to avoid are heavier flavored woods like Mesquite or Hickory, save those for your beef brisket. Although some people like the heavy smoked flavor, but maybe start with the more delicate woods. - Source: Internet
- The second thing you need for brining is a large food safe bucket or pail. This is important as you don’t want chemicals to leach into your turkey, and then into your loved one. So don’t re-use an old paint bucket, that’s the wrong type of recycling! Invest in a proper bucket, it’s only gonna cost you ten bucks, and you will make this recipe again and again. - Source: Internet
- The benefit of Deep Frying a Turkey is the speed. It only takes about 3½ minutes per pound when frying your turkey. This is fast and efficient, and in many ways an easy option to prepare a turkey for the holidays. The downfall is that you will need a few gallons of oil, and the right deep fryer to make it happen. - Source: Internet
- The benefit of this smoked turkey recipe is the smoked flavor. It’s absolutely delicious, juicy and a different twist of making regular turkey. The downside of smoking turkey is the amount of time. You will need to start early in the day, as the turkey in this recipe took 7 hours to smoke! - Source: Internet
- There is a certain amount of theatre when smoking a turkey or making Deep Fried Turkey. Both versions have benefits and downfalls and I have made both. We are lucky in Australia, Christmas happens in the summer time and it’s easy to smoke or deep fry, as the weather is co-operative. Definitely is harder to do in the snow! - Source: Internet
- This will be the perfect holiday turkey this Thanksgiving dinner or for Christmas. If you’re looking for smoked turkey recipe ideas, you’ve found the right place. Change up your holiday traditions and make something different. Trust me, everyone will thank you. - Source: Internet
- Whenever you are cooking meat low-and-slow, you will probably face the stall, a phenomenon that occurs when the internal temperature of the meat hits about 150°F to 160°F. The stall occurs when the meat sweats and the increased moisture cools the surface of the meat, causing the temperature to stagnate. Turkey can sometimes avoid the stall because we cook poultry at higher temperatures. However, if you have a ****smoker that struggles to reach 275°F, then you might experience the stall. - Source: Internet
- To reheat frozen turkey, it can be placed directly in a 300 degree oven and heated for approximately 20 minutes per pound, or until the turkey reaches 145-150 degrees. Don’t overheat it since it’s already fully cooked. It just needs some gentle warming. - Source: Internet
- You can always finish your turkey in a conventional oven if you want to shut down your ****smoker or you just want to bring the bird inside. As long as the turkey has had a few hours of smoke, cooking the bird in the oven for the last stage will take nothing away from the flavor. This is common practice, especially those with electric ****smokers. Electrics aren’t able to reach high enough temperatures when cooking chicken and turkey, so the oven is the way around the soggy skin problem. - Source: Internet
- After a long smoke, resting is one of the most important parts of the cooking process. It allows the juices to redistribute amongst the meat, letting you reap the delicious benefits of all your hard work. Allow your turkey to rest for at least 30 minutes before slicing and serving. - Source: Internet
- Indirect Heat : We are going to be setting up our ****smoker for indirect heat to smoke the turkey. The bird will be 100% indirect cooked. Check out my article on the different types of heat for more information . If you have an offset ****smoker, or a setup where the heat is coming from one side, we should face the breasts towards the heat, and the thighs away. - Source: Internet
- After 1.5 hours, baste the turkey for the second half of the cook. You can baste the turkey by spraying with oil or cover with butter and foil wrap the turkey. The foil will help retain the moisture. - Source: Internet
- My recommendation are these from OXO. They aren’t overly expensive, and they have lasted me through several turkeys and chickens. You’ll be impressed. I warn you though, don’t skimp… a cheap pair of shears will give you headaches, and a decent pair will give you years of reliable service. Read my small blurb on cheap vs frugal. - Source: Internet
- A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table. - Source: Internet
- The most common reason a smoked turkey will turn out dry, and that is overexposure to high temperatures. Turkey is lean white meat with very little fat or collagen, which is why it dries out easily. Fattier cuts of meat are able to remain moist for longer because the fat and collagen melt during the cooking process, and the result is juicy meat. Therefore, moisture retention is paramount when smoking turkey, and we need to do all we can to prevent the bird from drying out. - Source: Internet
- Smoke Turkey Recipe This smoked turkey is juicy and full of flavor. Brined overnight before being smoked in an offset ****smoker. A juicy and tender smoked turkey recipe, perfect for Thanksgiving or Christmas! 5 from 36 votes Print Recipe Pin Recipe Prep Time: 1 day Cook Time: 7 hours Resting Time: 30 minutes Total Time: 1 day 7 hours 30 minutes Servings: 10 people Equipment Off Set Smoker Ingredients 1 whole turkey 10 to 12 pounds (4.5 - 5.5 kg) thawed - Source: Internet
- Electric ****smokers have their critics, but you can still smoke a good turkey by following these tips and tricks. One problem with electric ****smokers is they can’t cook at high temperatures, which makes it difficult to get a nice crispy skin on your turkey. The way around this is to finish it in the oven at a high temperature to crisp up the skin. Make sure you turn your electric ****smoker up as high as it will go. Most electric ****smokers have a maximum temperature of 250-275°F. - Source: Internet
- This pan has gone through countless jerky making, turkey setting, pork butt pulling, and wife cookie making sessions. It is a fantastic ALUMINUM pan, Made in America. The “big sheet” is 15″ x 21″, large enough to put a spatchcocked turkey on for dry brining and transferring from fridge to counter to ****smoker. It’s thick bottom and sides allow good heat distribution for many other uses, and won’t warp under the heavy load of a turkey on it. In general, I like aluminum over non-stick, and I prefer Made in America. - Source: Internet
- Pat dry your brined turkey, spread some oil and rub your spices of your choice. There isn’t a right or wrong answer, just your preference. I used a seasoning salt, but other people use salt, garlic powder and dried rosemary. Another idea is to use Chipotle spice or Cajun spice, it’s all up to you! - Source: Internet
- Either version will be an interesting conversation starter at dinner, and something a little bit different from the usual. If it’s all too hard, you can just make a traditional Butter Basted Oven Roasted Turkey or a tasty Citrus Roast Turkey. Either way, you have a few options on how to make a turkey. - Source: Internet
- Start testing your turkey for doneness about an hour before it is “supposed” to be done. All birds cook at slightly different speeds, so keep an eye on it to avoid overcooking. Use an instant-read thermometer to check the temperature of the turkey in the breast and thigh as it cooks. Make sure you test both sides of the bird, ESPECIALLY if you are smoking on a gas or charcoal grill where the temperatures of your grill may have been higher on one side than the other. - Source: Internet
- Start by drying the turkey with a paper towel. Then we are going to sprinkle 1/2 tsp of Kosher salt per pound all over the top of the bird, with more on the breasts than the thighs/drums. A 14 lb bird will require 7 teaspoons of Kosher Salt. - Source: Internet
- Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey. I definitely recommend my Apple Spice Smoked Turkey Brine for this very occasion. It’s sweet with the perfect blend of spices. - Source: Internet
- 2 small apples sliced Instructions Fully thaw the frozen turkey. It’s best done in the fridge and a few days in advance. Prepare the turkey brine, and place turkey in the brine in a food safe container. Place in fridge for up to 24 hours to brine. - Source: Internet
- The contents of the brining mixture are ultimately your choice, but some key basics include 2-3 gallons of water, salt, sugar, garlic, apple cider vinegar and bay leaves. Feel free to get creative and add other herbs, citrus fruits and more seasonings. If you’d like to go with a dry brine, which draws out the turkey’s natural moisture rather than infusing it, typical ingredients include salt, and your choice of spices and/or herbs. - Source: Internet
- For a dry brine, ensure the entirety of the turkey is dry with paper towels then thoroughly coat the surface and cavity with your choice of a combination salt, dry spices and herbs (Ensure you use about 4-5 Tbsp of Kosher Salt. The rest of the spices are up to your discretion.) Refrigerate overnight up to 24 hours. Once you remove it from the refrigerator, either leave on the brine or brush off any excess. - Source: Internet
- This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level! - Source: Internet
- In short, yes! If you brine your turkey for 12-24 hours in advance, you will get the best smoked results and a juicy and flavorful bird. Of course you can skip the brine, because it’s a bit of a pain, however your turkey might be dried out and not juicy. Turkey is dry enough without smoking it without brining (is my humble opinion). Dry brining is an option, but it’s not as juicy. - Source: Internet
- If you would prefer not to spatchcock a turkey, the other option is to cut the bird into smaller pieces. This will allow the meat to cook evenly and the seasonings will cover all parts of the meat. If you decide to cook the bird in pieces, be careful because smaller pieces can overcook and the breasts will dry out. - Source: Internet
- Alternatively, you can pop it into the oven to complete the cooking process. Every true meat ****smoker reading this just screamed in horror, but it is sometimes done. The smoked flavor has already penetrated the meat, so you can pop it into the oven on 350°F/175°C, and cover with foil until you reach the right temperature. Of course, like i said, smoking purists would not be necessarily happy with this, but sometimes it’s necessary, especially if you have company waiting! - Source: Internet
- Avoid placing your turkey in a pan while cooking because this will make the bottom of the bird soggy. To prevent this from happening, lay the bird directly onto the grill and place a drip pan below to catch any drippings. If you insist on cooking your bird in a pan, you can harden the underside skin by placing the bird on the grill. - Source: Internet
- Safely defrosting your turkey is important as doing so inappropriately can cause food bourne illnesses. The easiest way to thaw your turkey is in the refrigerator. Simply place it, in the package, in a large pan (for drippings and melted ice) for 24 hours for every 5 pounds of the bird’s weight. If you don’t have days to defrost the turkey, you can also submerge it in cold tap water, ensuring to change the water out every 30 minutes. You should estimate 30-45 minutes of defrosting for every pound of its weight. - Source: Internet
- Stuff the onions and apples inside the turkey. Using string, tie the turkey legs together. It looks nicer when serving. - Source: Internet
- When smoking a chicken or turkey, you want to go low and slow with temperatures around 250°F/120°C. However, I go slightly higher at 275°F/135°C. It’s up to you, as the temperature variations will impact cooking time. The higher the temperature, the faster it cooks, also can dry out or burn. - Source: Internet
- If presentation is important to you, avoid a black-colored turkey because you don’t want it to be mistaken as a burned bird. A turkey may turn black if we exposed the bird to smoke for a long period. The type of ****smoker you use will also influence the color of your bird. Charcoal ****smokers will cause the meat to become darker than pellet grills, and electric ****smokers will produce a much lighter colored turkey. - Source: Internet
- The first thing to you need is a ****smoker. I have a Chargriller Off-Set Smoker. This basically means the heat is on the side of the turkey, providing indirect heat. I like this way if smoking meats, as I use charcoals and then add wood to provide the smokey flavor. When possible, I like to find the real wood charcoals, but in this recipe I use bbq briquettes as my fuel source. - Source: Internet
- For a wet brine, place the turkey in a large container, breast side down and pour the brine over, ensuring that the turkey is fully submerged. Refrigerate overnight or up to 24 hours maximum to ensure it doesn’t infuse too much saltiness. Optionally, you may remove from the wet brine and refrigerate overnight once more to allow the skin to dry for a crispier exterior in the finished product. - Source: Internet
- This smoked turkey recipe can be cooked on whatever ****smoker you prefer. It’ll taste great cooked on a pellet grill, offset ****smoker, or even an electric ****smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet ****smoker is a great, easy grill to use, and an offset will give you awesome flavor. - Source: Internet
- Next up, let’s chat about exactly how long to smoke a turkey. At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your ****smoker at 250 degrees F, it will typically take 25 minutes per pound. - Source: Internet
- Arrange the turkey such that the breasts are facing you. Slowly cut down along one side of the breast bone, keeping a pressure towards the center of the bird. This will keep the knife along the breast bone. - Source: Internet
- If you are not accustomed to carving a turkey, it may take some time. Don’t let it win, you got this. Afterwards, you could set the serving plate in the oven set at 180 degrees F for about 10 minutes to heat up your turkey. - Source: Internet
- Step 1, before we go shopping, lets first identify how big of a turkey we need! If you are like me and want ample leftovers for various other turkey recipes, I would plan for about 1.5-2 pounds per person, with a 12 pound minimum. My perfect turkey is approximately 14-16 lbs. - Source: Internet
- The most common causes of soft, rubbery turkey skin is cooking the bird at temperatures below 250° F. Turkey skin will begin browning much faster once the temperature goes above 300°F. If you cook the turkey at lower temperatures, the skin will remain soft and rubbery. - Source: Internet
- Get the ****smoker going long before you add your turkey. Make sure it is stable before adding the bird. Keep in mind the temperature will drop slightly once the turkey is added, so allow for this change. - Source: Internet
- First we are going to rub the seasoning UNDER the skin. This step needs to be done now, because in 24 hrs the skin will be so dry and taught that it will be very difficult to do this without damaging the skin. When you smoke a turkey, you want the skin to be as dry as possible. - Source: Internet
- Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase. - Source: Internet
- Congratulations. You started 6 days ago defrosting, you spatchcocked a giant bird, seasoned and salted, got your ****smoker just right, you smoked a turkey, and then expertly carved the smoked turkey into a beautiful presentation. People are speechless, they likely haven’t seen this level of commitment before. - Source: Internet
- A new record: The supersized American turkey now weighs more than 30 pounds http://t.co/hflHOkuhK1 pic.twitter.com/2k7RLLfv97 — The Atlantic (@TheAtlantic) November 27, 2013 - Source: Internet
- Brining is one of the most important techniques to ensure your turkey turns out tender and juicy. Salt plays an important role in the cooking process. Turkey is difficult to smoke because it can dry out easily. The salt in a brine will help the turkey retain moisture while cooking, plus it will add an enormous amount of flavor. - Source: Internet
- The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day. - Source: Internet
- Spatchcock. Besides being one of the top 10 favorite words in my vocabulary, it is also in my top 10 favorite ways to prepare chickens and smoke a turkey. Spatchcocking, also known as butterflying, is the process of removing the spine from the bird and breaking the breast bone such that the bird lays flat with the breasts up. - Source: Internet
- Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal ****smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here. - Source: Internet
- Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my ****smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings. - Source: Internet
- Anything fresh is always better than frozen, but most of the turkeys that are available to you will be frozen. Freezing can damage the cells that help meat retain moisture. If you can get your hands on a fresh bird, you will get better results. Frozen birds can still turn out delicious, and some say the difference between fresh and frozen is minimal. - Source: Internet
- This one from Thermopro is an excellent mid-level leave in thermometer. I’ve been using this one for about 3 years now, and has basically left my other box of various thermometers gathering dust. The range is spectacular, and more importantly, it is reliable. It sold the deal when I left it out in the rain during a long smoke and it didn’t seem to mind. I’m not saying it’s waterproof, but it’s the first one that didn’t crap out from the rain. - Source: Internet
- Ideal ****smoker temperature for turkeys, smoking time required, and the internal temperature of a safely done turkey are covered. Also, resting a turkey fresh out of the ****smoker, freezing leftover smoked turkey and heating it back up. Those are the topics you’ll read about as you continue down the page. - Source: Internet
- The internal temperature of the turkey must be 165°F/75°C when measuring in the turkey breast. The turkey thighs must be 180°F/85°C. When I smoke it, I use a double internal thermometer to track the progress during the smoking process. When it reaches the cooked temperature, I then use a stick probe thermometer to check the temperature around the whole turkey. Some ****smokers don’t cook evenly, so you want to make sure the whole bird is cooked properly. - Source: Internet
- Place internal thermometer probe inside the turkey breast and into the deepest part of the thigh, without touching the bone. Place turkey in your ****smoker and allow to cook for 30 to 40 minutes per pound. Internal temperature of the breast must reach 165°F and thigh at 180°F in the thickest part of the meat. Use a stick thermometer to check the temperature before removing the turkey to ensure correct temperature is reached. - Source: Internet
- Check out my full Poultry Brining Recipe for step by step instructions, for a wet brine and a dry brine recipe. Some brining recipes are just salty water, but mine uses vegetables and spices for a flavorful turkey. It’s worth the extra minimal effort! - Source: Internet
- Wearing silicone gloves remove turkey from the ****smoker. Place it in a tray, cover with foil to allow to rest for 30 minutes before serving. Video Tried this recipe? Mention @petersfoodadventures or tag #petersfoodadventures! - Source: Internet
- Make sure that the turkey is fully defrosted before cooking. Avoid defrosting the bird at room temperature. Defrost in the fridge. - Source: Internet
- Now back to the smoking stall. Sometimes when smoking meats, the temperature increase reaches a stalling point where it seems that the internal temp of the meat is no longer increasing. Usually I just wait it out, and it can add an hour to your cooking time, but have had it stall for even longer. This usually happens when the meat is close to being done, but not yet. My turkey stalled at 154°F/68°C in this recipe. - Source: Internet
- To finish your turkey in the oven, smoke the bird in your ****smoker until the internal meat temperature reaches about 145°F. This should allow the turkey to absorb enough smoke before being removed. Pre-heat your oven to about 350°F and place the bird inside the oven until the internal meat temperature reaches 165°F. - Source: Internet
- Brine, also known as a high concentration of salt in water, is how we add salt to the meat. This is done in two ways, wet brining and dry brining. You can read more about it here. For our turkey, we are going to dry brine. - Source: Internet
- The temperature gauge on your ****smoker might be off, reading higher or lower than the actual temperature. Use a remote thermometer and position the probe next to the turkey to know the true ****smoker temperature. Better yet, get a quality ****smoker thermometer with dual probes. One probe measures meat temperature, the other monitors the ****smoker temperature. - Source: Internet
- Happy Thanksgiving! I hope your Turkey Day is going well. If you don’t have your turkey cooking yet, that might be a problem, but you can read this to procrastinate in the meantime. There are plenty of ways to cook a turkey. Roast it, fry it, spit-roast it, and there are even some recipes for cooking it in the dishwasher. You won’t find those here, but we have some helpful turkey smoking tips and tricks. - Source: Internet
- It’s that time of year again friends! Thanksgiving! Or maybe Christmas… or whatever your holiday, you have reached the right place to learn how to smoke a turkey. We will take you step by step through the shopping for a turkey and any equipment upgrades to help you all the way to the carving and plating. Lets make this the best turkey you’ve ever made! So grab a drink and lets walk through this… - Source: Internet
- There are two ways of cooking meat; direct and indirect. Direct cooking is where you place the meat directly over the fire in the hot-zone for hot-and-fast cooks. Low-and-slow cooking is where the meat is placed on the grill away from the fire in the cool zone. Indirect cooking is by far the best way to smoke a turkey low-and-slow. If you cook the bird in the hot zone, it will dry out too fast. - Source: Internet
- Carving a turkey can be a daunting task; It’s a lot of responsibility! I recommend NOT carving at the table. The presentation can be much better and without the pressure to perform at the table. The secret to an excellent carve is patience and a very sharp knife. Do NOT try and rush it. If you are going to go through the effort to smoke a turkey, at least we can ensure it won’t look like someone went at it with a chainsaw by the time it makes it to the table. - Source: Internet
- There are two types of thermometers that you need if you want to take meat smoking seriously, and that is a duel-probe digital thermometer and an instant-read thermometer. A digital duel-probe thermometer has two probes; one attaches to the grill to monitor the temperature of your ****smoker, and the other probe gets inserted into the meat to track the internal meat temperature. When smoking meat, we cook to internal meat temperature, not time. Cooking to internal meat temps is the only way you will achieve perfection. Without a good thermometer, you are guessing. - Source: Internet
- : This is the largest variable we will have to contend with for turkey day… For those of you living in Miami, you likely won’t contend with winter temps and chilling winds. But those in Minnesota, you might. If you have an electric ****smoker or propane ****smoker, this could be an issue. - Source: Internet
- A turkey is done once the internal temperature reaches 165°F and the thighs are 175°F. Measure multiple parts of the bird with an instant-read thermometer, checking the thighs and the breast because they will usually give different readings. If you remove the turkey from the ****smoker when the breast reads 158°F, the temperature will continue to rise when the bird is resting and land on 165°F. - Source: Internet
- Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had! - Source: Internet
- In order to start this venture to smoke a turkey, we’ll need to make sure we have the right tools and expectations to be successful. Full disclosure: If you end up purchasing any of these items, I get a small commission to keep my website running. The cost is no different to you whether you go through me or not (but I hope you do). - Source: Internet
- The below table is very conservative; if you are like me you end up with unplanned guests (because the turkey is that good…) or want to ensure your stay over holiday guests have ample food for lunches without you having to do more than reheat. It also ensures your turkey isn’t too small; the meat to bone ratio in smaller turkeys is much smaller than larger turkeys. So while a 1.5 lb/person in a small turkey is good, it could become overkill when more people are involved. Besides, I’ve never heard anyone complain they have too much good food. - Source: Internet
- Injecting meat is nearly always an option, and turkey is no exception. You could inject a turkey with oil, but the most popular solution pumped into turkey is melted butter mixed with spices. Butter gives the bird an incredible flavor boost, and some much needed moisture. Most butter injection solutions contain other ingredients such as cajun spices, garlic and broth, but there are dozens of recipes online so you can find one that suits your taste. You can either pump the bird prior to cooking, or during the cook when the meat is hot, which is sometimes easier. - Source: Internet
- There is an exception to the low and slow rule. If your turkey is large and over 15 pounds or 6.8 kilograms, you need to use a higher temperature of 350°F/175°C. This is because the larger turkey takes a longer time to cook, which leaves the turkey in a danger zone temperature wise for salmonella. So crank up the heat for a longer bird, or use 2 smaller turkeys. - Source: Internet
- Remove the turkey from the brine or start with an unbrined defrosted turkey. Rinse it thoroughly in cold water. Pat the entire turkey dry with paper towels on both the inside and outside. Try to get it as dry as possible for even crispier skin. - Source: Internet
- The beer can chicken is a popular cooking method, and it works wonderfully with turkey. This is an excellent way to keep the turkey moist and tender. The best way is to place the turkey on a stainless steel beer can turkey rack or a ceramic stand. - Source: Internet
- I’m going to assume we have a frozen turkey and we need to defrost it in the refrigerator. To defrost the turkey in the refrigerator, we will want to place the frozen packaged bird in a high wall pan. This will ensure that we don’t let the water/juices that are mostly guaranteed to leak all over the fridge. That’ll be a fun disinfectant adventure! - Source: Internet
- Alright, so it’s about 2 hours later, and your temperature alarms are going off because your breast is reading 160 degrees F. Do a spot check with an instant read temperature probe in multiple places to be sure. Once confirmed it’s 160 degrees, it is time to take the turkey off the ****smoker and transfer to a large cutting board. I use the wolverine claws as suggested earlier (portion in the thigh, portion in the breast… easy lifting!). - Source: Internet
- Breast meat is very lean meat; with little collagen and fat to break down, the low and slow method is the best way to dry it out. When we place a whole turkey in the oven, heat is only cooking the breasts from one side, the top side. The cavity of the bird and back are not allowing direct heat. This means the outside of the breasts are done much much much sooner than the inside, all but ensuring dry breast meat. - Source: Internet
- We will apply the rub just prior to putting the turkey in the ****smoker. Apply the rub such that it is evenly coated and rubbed all over. Your primary goal is to ensure the skin is evenly coated with oil, this will help crisp the skin. - Source: Internet
- Adding extra moisture to the bird is another cause of soft, rubbery skin, so avoid liquid brines, wrapping and tenting if you want crispy skin. Steer clear of mopping and spritzing turkey because wetting the bird will make the skin soggy. Some pitmasters will give turkey a quick spray of apple juice a few hours in, but this isn’t necessary. - Source: Internet
- Some people use Traeger style pellet ****smokers and these are easy to use in the way they use pellets and the temperature is easily maintained. However, it kind of feels like cheating from traditional smoking, even though it’s not. When I bought my ****smoker, I thought the Traeger pellets might have had chemicals, but they do not. They have 100% food grade products like soybean oil, so the bbq pellets are not dangerous. But I still prefer the more traditional way of smoking meats. - Source: Internet
- Allow the turkey to rest for about 30 or 40 minutes after it has been removed from the ****smoker. The temperature will continue to rise during the resting period and will give the meat time to reabsorb moisture so the juices aren’t lost when carving. As with other smoked roasts, a good practice is to wrap the bird in a towel and place in a dry cooler for an hour or two. - Source: Internet
- Another option is to inject your turkey with a marinade. There are a few good turkey marinades on the market that will give your bird an enormous flavor boost. Butcher BBQ is a well-known company and makes competition winning marinates. Butcher BBQ sell the Bird Booster marinade for turkey injection on Amazon. Check the latest price here. - Source: Internet
- You will need to plan at least 24 hours for every 4 pounds of turkey to fully defrost in the refrigerator. Do not listen to those charlatans that tell you it’s 24 pounds for every 5 pounds, I guarantee you it’s 4. The difference between 4 and 5 for a 20 lb turkey is a full day! That’s 20% frozen turkey on turkey day! You can’t afford that. - Source: Internet
- You may notice I hint at an alternative above 16 lb turkeys. The breasts eventually get so big that by the time the centers are the right temperature, most of the outer breast is dry. I’d rather cook two smaller turkeys to perfection before one so-so big turkey. That’s just my preference though, and really depends on your cooking space. - Source: Internet
- On average, it takes 3.5 hours to smoke a 10 pound turkey at 275°F. Much will depend on the size of the turkey and the cooking temperature. You should also allow for at least 30-minutes resting time so the meat can reabsorb moisture. During the resting period, the turkey will continue to cook and raise the temperature another 3 to 5 degrees. - Source: Internet
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