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Smoke a Turkey with our easy to do tips will result in awesome color and flavor. Give it a try! |
There are so many ways to smoke a
turkey with the main difference found in the amount of time for both
preparation and cooking. One of the favorite methods is hot smoking
whether done on a traditional smoker, charcoal grill, or gas grill.
To smoke a turkey, you’ll need the following supplies:
- Grill or Smoker plus fuel for the equipment (charcoal, propane)
- Wood Chunks
- Meat Thermometer
- Dry Rub and/or Brine (about 1 cup of dry rub and 2 cups brine)
- Whole Turkey preferably fresh and less than 18 lbs.
- Aluminum Pan
- Aluminum foil and towels or an insulated blanket
Preparations Before You Smoke a Turkey
The
cleaning of the bird is the same as when you do traditional roasting;
removal of the giblets and neck, rinsing and drying the bird, and
trimming any loose skin. However, don’t truss or tie the legs as this
can make it harder to cook the bird completely through when smoking. You
can use toothpicks to pin the wings in if they seem to be falling away
from the bird. If you elect to brine your turkey, be sure to start this
process at least a day ahead of smoking. Even brined birds will have
more flavor if a dry rub is applied. So apply any combination of dry
ingredients you prefer to the turkey, being sure to put some of the rubs
under as well as on top of the skin. Refrigerate the rubbed turkey
overnight.
Once you’re ready to smoke, remove the turkey from the
refrigerator and rub a small amount of oil on the skin, especially the
bottom portion that will be touching the grill grates. This will keep
the bird from sticking. Don’t apply oil to the grates as that will not
guarantee the bird won’t stick! Always place a cold turkey on the grill
or smoker as cold will attract more smoke vapor. Plan about 30 minutes
cooking time per pound.
Preparing the Grill or Smoker
Charcoal Grill/Smoker:

When
using a traditional smoker, you can simply place the charcoal and wood
chunks, as normally done, for a long smoking event. Usually, you
position unlit charcoal in the firebox. Then lite a chimney starter full
of charcoal and pour that next to the unlit charcoal. Then place a few wood chunks
on the lite charcoal and some on the unlit areas so you will have wood
flavor infusion during the entire cooking process. Place a disposable
pan under the turkey that contains a few cups of water or mix of water
and broth/stock. This will add moisture to the cooking environment and
collect all the turkey drippings if you should want to make gravy. The
goal is to maintain a cooking temperature of 225-275°F, though you can
go as high as 300°F if desired.
When using a kettle-style charcoal
grill, set up the drip pan and the turkey to one side of the grill,
placing the hot coals on the opposite side. You can also set up some
fire bricks in the charcoal area to retain more heat and stabilize the
temperature.
Gas/Propane Grill:

These grills need to be set up using an indirect method of cooking
– heat on one side meaning burners on one side lite while the turkey
and drip pan goes on the unlit side. Wood chunks will be placed on the
heat shields of the lit burners. These will smolder/burn giving off true
wood flavor. Additionally, smoker wood chunks last a lot longer than
using wood chips in a smoker box or foil pouch. Still, maintain a
temperature of 250-275°F which can be tricky. You will have to see how
many burners need to stay lit to do this technique. Then check the level
of heat those burners need to be set to for that temperature.
Certainly, you can cook at a higher temperature if you like but you may
need to replenish the wood chunks as they will likely combust faster.
Don’t Fuss over Smoke a Turkey
It’s
important that you allow the turkey to cook on its own without fussing
with the lid. Each time you open the lid, you release smoke vapor as
well as heat. If you want the bird to cook in a reasonable amount of
time, then leave the lid alone.
Never stuff a turkey that will be
smoked as this causes the overall cooking time to extend and produce
overcooked meat. Heat flow is blocked by anything put in the cavity as
well so try to avoid stuffing herbs, citrus slices, etc. in there.
Always
use a quality digital thermometer. You’re looking for the breast meat
to register 160°F. You can remove from the grill/smoker at that point.
Remember, if left sitting, the bird will continue to cook from all the
radiant heat that has been trapped in the bones and meat.
Final Tips for How to Smoke a Turkey
If
you need more than 18 lbs. of turkey, then consider smoking two smaller
birds doing the same set up as above, just with two birds on the grill.
Feel
free to mix some of your dry rubs with melted butter and a little oil
and brush this mixture on the bird during the final hour of cooking. It
will produce a fabulous color to the bird and help crisp the skin.
Remember,
turkeys labeled as basted or enhanced contain a salt solution so be
sure you season lightly so you don’t end up with a salty outcome.
You do not need to foil or tent the turkey when smoking. Let the air always circulate for the entire cooking process.
When cooking with charcoal, you will likely need less wood than with the gas/propane grill.
I
hope I’ve inspired you to try smoke a turkey, so you can see just how
unbelievably flavorful and easy this technique is. Remember to leave a
comment and subscribe to our channel. Bringing you tips, techniques,
recipes, and the science behind the fire and flavor – that’s Smokinlicious®!
The Culinary Crew wants you to know…
… that
whether it’s smoking a turkey or any meat/protein food item, our
recommendation to “Don’t Peek and Let the Smoker Apparatus Do Its Trick”
is very important and can’t be stressed enough! Be patient and keep the
lid on! You’ll be rewarded with incredible coloring and awesome flavor!
If you’re tempted to look, resist the urge by thinking of this in much
the same light as many of us did when we saw that Christmas present
under the tree days before Advent, all wrapped up nicely with a tag that
beckons- ‘Don’t Open Until Christmas!’ Don’t ruin the joy by spoiling
the element of surprise and satisfaction!