This time, we’re going to talk about Smoking A Whole Turkey In An Offset Smoker. There is a lot of information about How To Smoke A Turkey In A Charcoal Smoker on the internet, of course. Social media are getting better and better quickly, which makes it easier for us to learn new things.

Smoked Thanksgiving Turkey and The Ultimate Guide to Smoked Turkey are also linked to information about How Long Does It Take To Smoke A Turkey. As for other things that need to be looked up, they are about The Ultimate Guide to Smoked Turkey and have something to do with How To Smoke A Turkey In A Wood Smoker. Smoking A Whole Turkey In An Offset Smoker - smoking a whole turkey in an offset smoker

96 Shocking Facts About Smoking A Whole Turkey In An Offset Smoker | How To Smoke A Turkey In A Wood Smoker

    1. Don’t stuff the turkey. It’s critical that the inside of your turkey reaches a certain temperature in a period of time to avoid bacteria growth. Stuffing causes the bird to cook slower. Instead, make your stuffing in the oven. - Source: Internet
  • Setup your smoker: Follow the manufacturer’s instructions and bring the smoker to a temperature of 225 to 275° F and set it up for indirect cooking with a water drip pan in place. Add the wood chunks, chips or pellets. *See note about temperature. - Source: Internet
  • Do you need help cooking your holiday turkey? We believe amazing barbecue is not just for celebrities. Visit our store for everything you need to cook outdoors, including free and friendly advice from fellow barbecue enthusiasts. Call us at (717) 355-0779 or visit us at 140 W Main Street in New Holland, PA. - 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
  • 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
    • The turkey gets an essential salty bath with water, salt and aromatics such as garlic, fresh thyme, rosemary, sage leaves, rosemary sprigs, and peppercorns. Not only will this give it give tons of flavor, but it guarantees a juicy bird on the table. Butter - Rubbing butter under the skin and all over the turkey helps promote beautiful golden skin. Jump to the recipe card for quantities. Large container for brining the turkey. - 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
  • 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
  • Make sure that the turkey is fully defrosted before cooking. Avoid defrosting the bird at room temperature. Defrost in the fridge. - 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • This could also be called the messy method because it is very messy, takes up a lot of space in the fridge and you have to find a container big enough to hold a turkey and enough water to cover it. I’ve done it for years but trust me when I say that dry brining is a much better option. I’m always trying to find ways to improve and in my opinion, dry brining is a much improved way to brine the holiday turkey over wet brining. - Source: Internet
  • Thanksgiving is upon us and as tradition would have it, smoked turkey is the standard fare. In this recipe/instructional I not only want to show you a better way to brine the holiday bird but we’ll be using a Pit Barrel Cooker. Don’t worry, I”ll also demonstrate the proper way to do it in a traditional smoker as well. - 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
  • When it comes to the leftover turkey, it all starts the next day with amazing Thanksgiving leftover eggs benedict. Making sandwiches or a crunchy panini is your next course, and they are absolutely amazing with quick pickled red onions or cranberry sauce. A smoked turkey soup, chili or a breakfast hash would also be wonderful. - 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
  • 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
  • 100% all-natural and free of antibiotics, growth hormones, and steroids. Notice: We stock Nicholas turkeys seasonally. For more info, email Matt at matt2122@meadowcreekbbqsupply.com, call us at (717) 355-0779, or visit our store at 140 W Main Street in New Holland, PA. - 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
  • 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
  • I highly recommend a fresh, minimally processed turkey if you can find one. I found mine at my local Sprouts but Whole Foods and other similar stores also carry them. Call the meat department of these stores before you go to ensure you are not making a wasted trip. - 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
  • Smoking a fresh turkey leads to a juicy, delicious dish and is a great excuse to cook outside. You don’t have to wait until Thanksgiving to take your bird to the smoker. Smoked turkey can be more flavorful and tender compared to a roasted turkey because of the longer cooking time and the flavors infused through the smoke and brine. My favorite part of a smoked turkey is the crispier skin. - 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
  • Set the turkey on a pan or cutting board with the spine facing up. Using a kitchen shears, cut the entire length of the backbone on both sides. I like to start it with a meat knife, but part of it will require a meat cutting shears. - Source: Internet
    1. After the 24 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. The brine process is complete. - 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
  • 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
  • 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
  • I like to smoke my Turkeys at between 275-300 degrees. I use an offset stick burner, so it is not like a pellet or gas grill where you can essentially set it and forget it like an oven. Do not get too uptight about maintaining an exact temperature since there will be temperature swings of up to 50 degrees when adding wood and checking temps. Relax, smoking meat is supposed to be fun. - 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
  • Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. - Source: Internet
  • In this cook I am cooking a 16-pound heritage breed turkey from Fossil Farms. I am using my Yoder YS640s pellet smoker fired with pecan pellets. I spatchcocked, dry brined, and seasoned the turkey, then smoked it until it reached my target temperature. It’s too bad it wasn’t Thanksgiving day with the whole family gathered around, because it was certainly a wonderful-tasting turkey. - 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
  • 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
  • I always brine my turkey whether I’m smoking it or cooking it in the oven. Turkey is a lean meat that doesn’t produce a lot of natural flavors when compared to beef. A brine helps add so much flavor to a turkey, so I believe this is a must for any turkey cook. Give yourself two days of brine time before the day of the cook. - 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
  • You can thaw a turkey in the kitchen sink using cold water if you get in a bind and need the turkey thawed faster. Place the turkey in the sink and run it full of cold water. Drain and refill with cold water every 30 minutes until the turkey is completely thawed. I don’t like this method particularly but it does work in a pinch. - 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
    • Go with Cherry wood chunks and hickory wood chunks, or pellets if you use a pellet smoker. Remote probe thermometer - I love the Thermoworks Smoke to remotely monitor the temperature of your smoker and the internal temperature of the turkey, so you know exactly when the turkey is ready to come off the smoker without having to open the lid. Then use a Thermapen probe thermometer to verify internal temperatures. - 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
  • 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
  • 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
  • A smoked turkey must reach an internal temperature of 165°F in the breast before being served. Smoking at 300F takes about 15 – 20 minutes per pound. For a 12-pound turkey with no stuffing, plan on smoking the bird for around 4 hours. For more of a breakdown on cooking times for various turkey sizes at different temperatures, Epicurious has a great article. For this cook we are going with 300F for around 4 hours. - 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 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
    1. After about 1.5 hours, I will check the turkey and turn it around to make sure it is getting cooked evenly. Rotate again after another 1 to 1.5 hours. - 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
  • 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
    • I love the Thermoworks Smoke to remotely monitor the temperature of your smoker and the internal temperature of the turkey, so you know exactly when the turkey is ready to come off the smoker without having to open the lid. Then use a Thermapen probe thermometer to verify internal temperatures. Large cutting board and a long, sharp knife for slicing. - Source: Internet
  • Buy the Turkey Around Thanksgiving, some stores price turkey below their cost to get people into their stores. You can smoke an excellent turkey from Butterball or Honeysuckle, but there’s also a lot of value in going with a heritage breed or minimally-processed turkey. One of the advantages of cooking a turkey that hasn’t been injected with a solution is that you have more control over the level of saltiness in the meat. - Source: Internet
    1. Once the turkey temps about 160F in the breast and 165F in the thigh, we are pretty much done. I know I didn’t say 165F, but according to the FDA, if your turkey is at 160F for a minimum of 26.1 seconds, it is safe to eat. - 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
  • Once you try cooking a turkey in the smoker, there’s really no going back to the old ways. The smell of smoke in the air, the sound of the wind through the trees. The result is a flavor-packed turkey with beautiful mahogany color on the skin and that is oh so juicy, tender texture that is so crowd-pleasing. - 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
  • 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
  • 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
  • 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
  • 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
  • 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
    1. Submerge the turkey in the pail of brine. Do your best to make sure the turkey is completely submerged. - Source: Internet
  • Using the Jaccard on your Turkey puts holes in the skin that will allow the excess fat to render from the skin during the smoking process. No flabby skin. Yay! I DO NOT recommend under any circumstances stuffing your Turkey. Because we want the smoke to flow through the bird and not making anybody sick is always a major plus. - Source: Internet
  • for brining the turkey. A Smoker - Any type of smoker that can be set up for indirect heat cooking. I use a Big Green Egg, a Weber or Traeger Pellet Smoker. - Source: Internet
  • What You’ll Need Whole Turkey - The higher the quality, the better the results. Go with a turkey that is 14 pounds or less and that isn’t pre-brined. Figure about 1 ½ pounds (before cooking) per person to allow for leftovers. - Source: Internet
  • Flip the turkey over and do the same on the inside of the legs. Carefully loosen the skin between the edge of the rear cavity and the leg, then shake a little bit of seasoning into the cavity you just opened. Be careful not to add too much and use your fingers to spread the seasoning around. - 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
  • Pit Barrel Cooker Smoked Turkey for the Holidays Print Recipe Pin Recipe ★★★★★ 5 from 2 reviews Thanksgiving is upon us and as tradition would have it here in America, turkey is the preferred meat of choice. In this recipe/instructional I not only want to show you a better way to brine the holiday bird but we’ll be using a Pit Barrel Cooker. Prep Time: 20 minutes - Source: Internet
  • Fire up your smoker to 300F. Coat the turkey with the canola oil. This will give the turkey a nice golden brown skin and allow the rub to stick to the skin. - Source: Internet
  • The other key thing to keep in mind is the size of your turkey, as it needs enough space around it so air can circulate properly. You likely won’t be able to fit a full-size turkey on smokers smaller than 18″. Typically pellet grills are large enough to handle any size of turkey. Smoker not big enough? Checkout our smoked whole chicken recipe instead. - Source: Internet
    • Any type of smoker that can be set up for indirect heat cooking. I use a Big Green Egg, a Weber or Traeger Pellet Smoker. Disposable aluminum drip pans - to catch the drippings in your smoker. - 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
  • 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
  • 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
  • It’s best to use a 10 to 12 pound turkey, which feeds 7 to 8 people. A larger turkey may lead to food safety issues, as a turkey must reach 140°F within 4 hours. Harmful bacteria starts to multiply as meat stays in the temperature danger zone (40 – 140°F) for over 4 hours. Remember the 4-hour window for smoked meats. - 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
  • 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
  • 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
  • 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
    • The higher the quality, the better the results. or less and that isn’t pre-brined. Figure about 1 ½ pounds (before cooking) per person to allow for leftovers. The Brine - The turkey gets an essential salty bath with water, salt and aromatics such as garlic, fresh thyme, rosemary, sage leaves, rosemary sprigs, and peppercorns. Not only will this give it give tons of flavor, but it guarantees a juicy bird on the table. - Source: Internet
  • It takes a lot of time to make a great turkey but you will notice how much more juicy and tender it is and the smoker gives it a nice flavor. The brine makes the biggest difference for any turkey. When the turkey is carved, make a broth out of the rest because a brined turkey makes for amazing stock. - Source: Internet
  • For this turkey I’m using my Yoder YS640s pellet grill. It holds temps really well and can easily fit a large turkey. It’s easy to use and with the onboard WIFI, we can keep an eye on our bird from anywhere during the cook. Many people struggle with temperature control when smoking meats, but this has a digital control board that ensures you can keep the temperature consistent when smoking turkey. There are lots of options out there, so start by checking out our recommendations for the best smokers. - 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
  • The salt draws moisture from the meat, up through the skin where the water and salt mix together to create a slurry. This salty mixture then reabsorbs through the skin and down into the meat. If you are interested in the process you can look up “denaturing” but that is what happens when you brine a piece of meat such as a turkey via the dry or wet method. - Source: Internet
  • Smoked Turkey Recipe Step-by-step for how to smoke the juiciest, most flavorful turkey for your special occasion. It’s surprisingly easy with amazing results! 4.67 from 3 votes Print Pin Prep Time: 20 minutes Cook Time: 5 hours 30 minutes Resting Time: 30 minutes Total Time: 6 hours 20 minutes Servings: 12 servings Calories: 353 kcal Author: Justin McChesney-Wachs Ingredients 1 12 to 14 lb turkey, giblets and neck removed - Source: Internet
  • If you do not eat your smoked turkey right away, you can freeze it. You can also smoke your Turkey ahead of time to save time and cooking space. Use the following directions to reheat your Smoked Turkey. - 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
  • to monitor the temperature of your smoker along with the internal temp of the bird so you know exactly when it’s finished. Be aware of carryover cooking. The internal temperature of the turkey will continue to rise after it is removed from the heat. Remove the turkey from the smoker about 5 to 7 degrees lower than your target finished temperature. - 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
  • After the turkeys come off the Smoker, you will need to put them in plastic Ziploc or oven bags to keep the juice from spilling. I only oven bags now since the plastic is food safe and can be used to reheat Smoked Turkey. Rest your Turkey in a pre-heated cooler for 30-45 minutes to reach the final temperature. Make sure you use a different cooler than the cooler you brined your Turkey in so you do not have to worry about cross-contamination. You can also clean the cooler thoroughly with bleach and dry it out, but that is up to you. - 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
  • Pit Barrel Cooker sent me a cooker a while back and suggested that I use it for my holiday smoked turkey. Sounded like a great idea to me since I usually cook them at 225-240°F and it takes around 6-7 hours to finish. They said it would only take about 4 hours or so in the Pit Barrel due to the fact that it cooks a little hotter than traditional smokers and the turkey hangs from rebar instead of sitting on the grate. - Source: Internet
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