Smoking a turkey definitely takes a bit longer than roasting. Read on and plan in advance so you can have plenty of time for the perfect turkey! If you are using a pre-brined store bought turkey you should be ready to build a fire and get smoking. I definitely recommend my Apple Spice Brine for this very occasion.
I also recommend using a simple sweet rub on the surface of your turkey to add some authentic BBQ flavor. Just note that the sugar in the Sweet Rub will cause the skin of the bird to get quite dark and caramelized. If you prefer something with less sugar, I would recommend my Homemade Veggie Shake. It has great herbs and spices to bring out the flavor without adding any sugar.
The key to a great smoked turkey is indirect heat and consistent temperatures. The goal is to keep your ambient grill temperature at an even degrees F for the duration of the cook.
If you are using a dedicated smoker, preheat your grill to degrees F. For a gas grill, use a smoker box to add chips and generate smoke. If you are using charcoal, place wood chunks directly in the preheated coals. Whatever method, you want the smoke coming from your grill vents to be thin, swirling, and just lightly tinted blue.
First up, remove your defrosted turkey from the packaging. Remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water.
Next, pat the turkey down on all sides with a paper towel. This will help prevent the tips from burning and create a more beautiful presentation with the final bird. The mixture has a great smoked not sweet flavor. This was awesome! I used a brining recipe from here. Let the turkey set in the brine over night. Followed this recipe as well as injecting the bird with a marinade and then covering the top with Tony's Cajun seasoning.
I slow cooked a 10lb bird for 10 hours. I kept the heat at around most of the time. Hickory used to smoke. It was most excellent. Best turkey I ever ate. My family demolished it. Rating: 4 stars. Joel Manthei. Plan on a day relaxing in your favorite lawn chair getting up once every hour only to throw on some more woodchips and getting another beer. Although this recipe takes 10 hours its a sinch and worth every moment.
Turkey was a big hit with guests on Thanksgiving. The turkey did take about 11 hours on our electric smoker - we had a 14 pounder. All Reviews for Turkey in a Smoker. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. A larger bird will heat up more slowly, allowing micro-organisms a chance to multiply.
I prefer birds that are nearer to eleven pounds, since they take less time to smoke. After removing the bird from the brine, rinse it in cold, running water. Make sure you clean the body cavity in addition to the outside surface.
Position the bird upright as if it were dancing the turkey-strut in the kitchen sink to drain. You want most of the water to drain from the body cavity. After five to ten minutes, pat the turkey dry with a towel to ready it for seasoning. Be careful if you use paper towels…they can disintegrate and stick on the turkey flesh, and the resulting mess can be difficult to remove. For the best texture and flavor, let the turkey rest uncovered in the refrigerator twelve to twenty four hours.
This gives the salt and brine flavorings time to distribute evenly throughout the turkey. It allows the salt time to modify the proteins, which will improve the texture and moisture retention. The brined turkey can be seasoned with a dry mix of spices and herbs, or with a wet rub. I use a dry mix in the cavity, but I prefer to use a wet rub on the outside surfaces of the turkey. I believe it adheres better, plus the oil in it improves the moistness and color of the smoked turkey.
To make a wet rub, mix vegetable or olive oil into the dry ingredients until you have a thin paste. The trick to seasoning a brined turkey is to get the flavors under the skin. Remember when you separated the skin from the breast before brining? You were preparing it for seasoning at the same time. Again, carefully lift the skin and coat the meat with some of the wet rub. Try to completely cover the exposed flesh. Pull the skin back into place after you've seasoned the bird.
I use a couple of toothpicks to hold the skin in place, since it shrinks as it cooks. Season the outer surface of the turkey with the remaining wet rub. Get into all the nooks and crannies…under the wings and legs. Next, flavor up the inside of the turkey with dry spices. If you have a secondary air temp thermometer, it will give you a more accurate picture of what's going on inside the grill than the built-in thermometer on the grill will.
A to pound turkey will take around 3 hours, give or take half an hour in either direction. Don't let it get any hotter. Because the turkey was butterflied and the legs were placed closer to the coals, the breasts and legs should achieve their final temperatures at the same time. Transfer the turkey to a cutting board and let it rest for 15 minutes.
This will allow the internal juices to settle and thicken slightly so that they don't run around the board as you carve. To carve, start by removing the legs. Pull gently at the leg with one hand, and you should be able to easily slip a knife into the joint between the leg and the breast.
Find the joint between the drumstick and the thigh by moving the drumstick back and forth, then slice down in between the ball and socket to split the drumstick from the thigh. Start removing the thigh bones by locating the large, flattish hip bone stuck to the inside of the thigh. It should come loose with a little prying and a few well-aimed nips with the tip of your knife. Use a sharp knife to cut along the side of the thigh bone with the larger pieces of meat on it to completely remove the meat.
Holding the bone upright, scrape the remaining meat off the thigh bone. Remove the wings from the breasts by positioning the breast upright and holding it by one of the wings. Jiggle the wing back and forth a little to locate the joint, then cut through it with a sharp knife.
Repeat with the other wing. Start removing the breast halves from the breastbone by running your knife down one side of the sternum. Continue cutting, tracing the contour of the bones with the tip of your knife while applying a little outward pressure with your free hand. The meat should very easily pull away from the bone.
Repeat with the other side to remove both breast halves. Reserve all the bones to make a stock. The secrets to perfectly smoked turkey are: butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and careful monitoring of the turkey's internal temperature. Here's how to do it, step by step. Actively scan device characteristics for identification.
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