What’s not to love about smoked turkey? You get tasty and tender meat, and the smoky flavor is just irresistible. Even better, smoked turkey is healthier and has less calories than most other smoked meats, meaning you can indulge without feeling guilty.
Is good smoked turkey hard to find in your area? If so, you should consider making your own smoked turkey. It’s not as hard as you might think, and to prove it, we are about to show you how to smoke a turkey on a grill or smoker at home.
The holidays are a hectic time, and it’s not uncommon to realize too late that the turkey is still frozen solid. You planned to smoke it to perfection, but now you’re wondering – can you smoke a frozen turkey safely?
The short answer is no. While it may seem convenient to skip defrosting and toss the bird straight into the smoker, this poses serious health risks Read on to understand why smoking frozen turkey is dangerous, plus better alternatives for deliciously smoked holiday bird
Why You Should Never Smoke a Frozen Turkey
Smoking relies on low, indirect heat over an extended time to tenderize meats while infusing flavorful smoke This slow-cooking method simply cannot properly and safely thaw and cook a frozen turkey all the way through. Here are the main risks involved with smoking frozen poultry
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Uneven cooking: The outside of the turkey may appear cooked while the inside remains frozen. This leaves large sections of undercooked meat prone to dangerous bacterial growth.
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Harboring bacteria At low smoking temperatures turkey can linger too long in the “danger zone” between 40-140°F which allows salmonella and other pathogens to rapidly multiply.
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Inconsistent temps: There’s no way to guarantee the frozen bird reaches safe minimum internal temp of 165°F needed to kill harmful bacteria.
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Cross-contamination: Rushing to defrost turkey via hot water or microwave leads to uneven thawing and potential spread of bacteria throughout your kitchen.
Simply put, the only truly safe way to smoke a turkey is starting with a fully thawed bird. Don’t take risks with frozen poultry in the smoker!
Safer Alternatives for Smoked Turkey Perfection
If your turkey is still frozen as the big feast approaches, all is not lost! With some planning, you can still enjoy delicious smoked turkey without cut corners. Here are some safer options:
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Thaw properly: Allow 24 hours of refrigerator thawing for every 4-5 lbs of turkey. A 12 lb bird needs about 3 days to fully defrost.
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Downsize: Opt for a smaller turkey breast that will thaw faster. A 6 lb breast may only take 18 hours to defrost.
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Oven roast: Cook the frozen turkey in the oven which will thaw and roast it more quickly and safely, albeit without that prized smoky flavor.
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Buy pre-smoked: Look for ready-to-eat smoked turkey products from your local butcher or deli counter.
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Go faux: Meatless alternatives like Tofurky can be tossed directly on the smoker without thawing.
With some prep, you can still enjoy mouthwatering smoked turkey without taking risky shortcuts. Don’t let the frozen bird ruin your holiday!
Turkey Thawing Time Chart
To ensure your turkey thaws completely and safely, follow these refrigerator thaw times:
| Turkey Weight | Time to Thaw |
|---|---|
| 4 to 12 pounds | 1 to 3 days |
| 12 to 16 pounds | 3 to 4 days |
| 16 to 20 pounds | 4 to 5 days |
| 20 to 24 pounds | 5 to 6 days |
Once thawed, pat turkey dry inside and out, truss, rub with oil or butter, and apply your favorite seasoning blend. The bird is now ready for the smoker!
Step-by-Step Guide to Smoking Thawed Turkey
Follow these simple steps for foolproof smoked turkey every time:
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Prep the smoker: Set up your charcoal, electric, gas or pellet smoker and preheat to 225-250°F. Soak wood chips if using.
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Prep turkey: Remove giblets and neck. Pat very dry. Truss wings and legs. Coat with oil or butter and season all over.
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Insert thermometers: Place one probe thermometer in thickest part of breast, another in the thigh.
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Smoke turkey: Place turkey breast-side up on middle rack, over a drip pan. Maintain even temperature in the smoker between 225-250°F.
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Monitor temperature: Smoke until breast reads 160°F and thigh reaches 175°F for optimal doneness.
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Rest and serve: Let turkey rest 20-30 minutes before carving for juicy, tender meat. Dig in!
With proper thawing and monitoring, your smoked turkey will turn out juicy, smoky, and safetly cooked, holiday after holiday. Never take risky shortcuts with poultry!
FAQs About Smoking Turkey
Still have questions about how to smoke a turkey for the holidays? Here are some commonly asked questions:
How long does it take to smoke a turkey?
Smoking times vary based on size, but estimate 30-45 minutes per pound at 225°F. A 12 lb bird takes about 6 hours. Increase heat to 275°F for faster cooking.
Can you smoke an unthawed turkey?
No, turkey must be fully thawed before smoking for food safety. Partial thawing leads to uneven cooking.
Should you brine a turkey before smoking?
Yes, brining makes the meat juicier and boosts flavor. Submerge in saltwater brine 8-24 hours before smoking.
What is the safe final temperature for smoked turkey?
Cook to an internal temp of 165°F in the thickest part of the breast and thigh for safety. White meat can go up to 170°F.
Can you smoke turkey wings or legs only?
Absolutely! Smaller turkey pieces like wings, legs, thighs or drumsticks take less time to smoke fully. Remove skin for healthier smoked turkey.
What wood is best for smoking turkey?
Milder fruit woods like apple, cherry, pecan, and hickory complement the delicate flavor of turkey beautifully.
Put Safety First This Holiday Season
When it comes to smoking turkey, don’t let the frozen bird put your holiday feast at risk. With advance planning and proper thawing, you can still achieve juicy, smoky perfection. Never take dangerous shortcuts thawing or cooking turkey. Focus on creating wonderful memories and avoid giving loved ones an unwanted gift of food poisoning! Happy and healthy holidays to all.
Instructions for Smoking a Turkey
Now that you have everything you need to make smoked turkey, here’s how to smoke a turkey in a grill or smoker:
You can make a smoked turkey with a gas or electric smoker, but a charcoal grill or wood smoker is your best choice for maximum smoky flavor. You can also use a pellet grill. If you plan on using a charcoal smoker or grill, soak your wood in water to help it burn slower. The best woods for smoking turkey include apple, hickory, cherry, or pecan wood.
While soaking your wood, clean the grates of your smoker or grill, then season the grates with oil or a non-stick cooking spray. You can then load in your wood and fire up the smoker or grill to preheat it.
Take your thawed turkey and pat the inside and outside dry with paper towels. If the turkey skin isn’t dry, your seasonings may not adhere to it, and you may not get crispy skin. You can season your turkey with a store-bought dry rub or make your own. In addition to kosher salt and black pepper, your homemade dry rub can include brown sugar, smoked paprika, garlic powder, cayenne pepper, and onion powder.
If you dry brined the turkey, it may not need extra seasonings. You only need to coat it with oil before placing it on your smoker or grill. However, if you wet brined the turkey, coat its dried body with oil before applying your dry rub. After covering the turkey with your seasonings, insert your oven-safe wireless thermometer into the thickest part of the turkey thigh. Do not stuff a turkey before smoking.
Place your seasoned turkey breast side up on your preheated grill or smoker. Put a pan under the turkey to collect drippings, or flames could flare up and char it. Close your smoker or grill to smoke the turkey until it reaches an internal temperature of 165°F.
The exact amount of time it will take the turkey to reach an internal temperature of 165°F will depend on the size of the turkey and grill temperature.
When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker.
To smoke your turkey faster, increase the smoker’s temperature to 250°F to 275°F. At 250°F, it can take about 25 minutes to cook one pound of turkey, meaning you will need about five hours to smoke a 12-pound turkey. A 275°F smoker will cook one pound of turkey in about 20 minutes – a four-hour cook time for a 12-pound turkey. Any of these temperatures will work great for smoking your turkey, as long as it reaches an internal temperature of 165°F.
After smoking your turkey to an internal temperature of 165°F, take it out of the smoker or grill, but don’t cut it. Instead, place the turkey on a wire rack to rest for at least 20 minutes.
Resting your turkey before carving allows its juices to redistribute and settle. If you cut the meat without resting it, the juices will escape, resulting in a loss of juiciness and flavor.
Preparing Turkey for the Smoker
Before putting your turkey in a smoker, you need to prep it. If you have a frozen whole turkey, your first step should be thawing your turkey. Otherwise, you may experience a longer cooking time and an uneven cook. You can thaw your frozen turkey by placing it in a 40°F fridge for 24 to 36 hours.
After thawing your turkey, take the giblets and neck out and dry or wet brine the whole turkey overnight. If you have a fresh turkey, you can skip the thawing process move right to brining it. Brining will enhance the turkey’s flavor and ensure that the meat stays moist throughout the smoking process. Learn more about how to brine a turkey here.
You cannot smoke a turkey without these items:
- Smoker or Grill: If you do not have a smoker, you can use a grill to smoke your turkey. However, if you want your turkey to have that distinct smoky flavor, you should only use a wood smoker or charcoal grill.
- Honeysuckle White Turkey: You can buy and smoke a fresh or frozen whole turkey. If a whole turkey is too big for you, buy a bone-in turkey breast.
- Seasonings: You can buy a dry rub or make your own by mixing kosher salt, pepper, onion powder, and any other spices you like.
- Large Roasting Pan with Cooking Grate: The grate will hold the turkey, and the pan will catch the drippings during the roasting process.
- Wireless Thermometer: Your wireless thermometer will let you know when your turkey reaches an internal temperature of 165°F. A wireless thermometer is better because you don’t have to keep opening the smoker to check the turkey’s doneness. Frequently opening the smoker or grill can cause lost heat and increase your cooking time.