How to make perfect smoked turkey? The first step in your quest for the best wood for smoking turkey is to select the best wood. You can utilize these simple strategies to produce the most delectable Thanksgiving or Christmas supper. Looking for best wood for smoking turkey? We have a list for you.
Perfect Smoked Turkey: Try to Buy a Fresh Turkey
Fresh chicken always tastes better than frozen chicken. This is why we recommend getting your bird from the butcher first. It’s fine if you’re too busy to go to the market on the same day you’re going to smoke. You can still buy it a day or two ahead of time and keep it refrigerated until the time comes. If you buy the turkey more than 48 hours ahead of time, you should probably freeze it to be safe. To defrost the turkey, place it in the refrigerator 24 hours before you plan to cook it.
Perfect Smoked Turkey: Prepare Your Turkey
There are a variety of ways to prepare a whole turkey for smoking, but we’ll recommend our personal favorite. First and foremost, you should spatchcock your bird with a set of sharp shears. Simply cut along the turkey’s spine with shears, then remove it together with the breastbone. You’ll be able to spread the chicken open on top of your skillet or dish this way.
Many people like this method because it allows the meat to cook faster. Heat flows easier through a thin layer of meat, as you can see. In fact, by using this procedure, your turkey should absorb all of the spices and liquids that are introduced into the smoking chamber.
After then, it’s time to season. Of course, it all depends on the spices you use and the recipe you’re using. To attain a delicate texture and increased flavor, brine your turkey the night before you plan to smoke it.
Perfect Smoked Turkey: Don’t Forget to Buy a Reliable Thermometer
The built-in thermometer included in most smokers can be deceiving at times. In this scenario, you’ll need a probe thermometer designed specifically for use on a grill.
You can’t rely on guessing when it comes to smoking turkey. To ensure that the bird is ready, check the temperature of the thickest regions of the bird. For the greatest results, keep it around 165°F at all times.
The ideal temperature for your smoker is between 275 and 350 degrees Fahrenheit. It’s not a big concern if it goes slightly higher or lower than that, as long as it doesn’t last for an extended period of time.
Perfect Smoked Turkey: Place a Pan Under the Turkey
If your bird is already inside the electric smoker, don’t turn it on until you’ve placed a pan underneath it. All of the juice that the turkey should make will be collected in a drip pan. When you’re through, you won’t have to clean the interior of the smoker. Not to mention the fact that this juice would be fantastic in gravy. Fill this tray with chopped onions, carrots, potatoes, and herbs to raise your game even more.
Perfect Smoked Turkey: Let the Turkey Rest for a While Before Serving
Our final piece of advise is to put the turkey on the counter for a few minutes before carving it, usually between 15-20 minutes. This permits the meat to re-absorb its juices while maintaining its moisture. If the weather is cold, though, it’s better not to keep the turkey out in the open for too long. This will cause it to dry out and lose its crispiness.
Perfect Smoked Turkey: How Long to Smoke a Turkey
It’s time to get that turkey on the grill after your smoker is ready to go! Place the turkey breast side up on the grill grate on the indirect heat side of the grill (no need for a roasting pan). Prepare to rotate the turkey numerous times during the cooking period if you’re using gas or charcoal and one side of the grill has slightly greater temps than the other.
Cooking time will be around 30 minutes per pound at 225 degrees F. It will take approximately 25 minutes per pound if your smoker is set to 250 degrees F. My 15-pound turkey, for example, will take 7 1/2 hours to cook at 225 degrees F. I always add 30 minutes to my schedule just in case. If it finishes a bit sooner than expected, wrap it in foil and keep it warm until the rest of the meal is ready.
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I don’t recommend smoking turkeys larger than 15 pounds since they take too long to cook. Your turkey will be languishing in the food safety danger zone of 40-140 degrees F for much too long, and you run the risk of bacteria overgrowing and ruining it before it is cooked.