As a passionate griller and smoker, I’m always on the hunt for the perfect smoked turkey recipe After years of trial and error, I’ve finally cracked the code on how to make a moist, juicy smoked turkey with an irresistible smoky flavor In this article, I’ll share my foolproof technique for smoking the best turkey you’ve ever tasted. Whether you’re hosting Thanksgiving dinner or just craving some smoky poultry, you’ll want to try this recipe.
Choosing the Right Turkey
The first step is selecting the right turkey. You’ll want to choose a fresh (not frozen) turkey between 12 to 15 pounds. The smaller size ensures the turkey will cook evenly and absorb the wood smoke flavor throughout. Opt for a Broad Breasted White turkey, which has a higher ratio of white meat to dark meat. Make sure the turkey doesn’t have any tears or holes in the packaging.
Before smoking, remove the neck and giblets from the cavities and discard. Pat the turkey dry with paper towels inside and out. Be sure to remove any feathers still attached to the skin.
Brining is Key
In my experience, brining is the secret to keeping smoked turkey juicy and flavorful. Brining refers to soaking the turkey in a saltwater solution before cooking. The salt allows the turkey to retain more moisture while also seasoning it throughout.
My go-to brine contains these simple ingredients:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons black peppercorns
- 4 sprigs fresh thyme
- 2 bay leaves
Combine the brine ingredients in a large stock pot and bring to a boil. Once boiling, remove from heat and let cool completely before adding the turkey. Submerge the turkey in the brine, cover, and refrigerate for 8-12 hours.
Prepare the Smoker
While the turkey brines, it’s time to prep the smoker. I recommend using a pellet grill like the Green Mountain Grills Davy Crockett for smoking turkey. Pellet grills burn compressed hardwood sawdust pellets to generate smoke. The Davy Crockett model is convenient for its compact size and portability.
Before smoking, remove the turkey from the brine and pat dry. For the wood pellet flavor, I suggest a blend like Green Mountain Grills’ Apple Blend. The sweet, fruity apple smoke pairs perfectly with poultry.
Set the smoker to 225°F and preheat for 15 minutes. Place a disposable aluminum pan filled with water in the smoker to add humidity. This keeps the turkey extra moist during the prolonged smoking time.
Smoke That Bird!
Once preheated, place the brined turkey on the center of the smoker grate, breast side up. Insert a meat thermometer probe into the thickest part of the breast, being careful not to touch any bones.
Maintain the smoker temperature at 225°F and smoke the turkey for approximately 30 minutes per pound, until the breast registers 165°F. For a 15 pound turkey, plan on about 7-8 hours of smoking time.
I recommend spraying the turkey with an apple juice mist every hour during smoking. This adds extra moisture and flavor. Apple, maple, and pecan wood smoke pairs wonderfully with poultry.
Rest and Carve
When the turkey reaches the target temp, remove it from the smoker and let rest for 30-45 minutes before carving. This allows the juices to redistribute throughout the meat.
Transfer the turkey to a cutting board and slice the breast meat. Be sure to save the bones for making smoked turkey stock!
The smoked turkey will have a beautiful burnished brown exterior with tender, juicy meat that pulls apart. It makes for amazing sandwiches the next day too.
Tips for Leftovers
Smoked turkey keeps well for 4-5 days refrigerated. Here are some of my favorite ways to use up leftovers:
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Turkey pot pie – Dice leftover turkey and mix with veggies in a creamy sauce. Top with pie crust.
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Turkey casserole – Combine turkey, stuffing, veggies, and cheese sauce. Bake until hot and bubbly.
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Turkey tetrazzini – Toss spaghetti with turkey, mushrooms, peas, and Parmesan in creamy sauce.
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Turkey salad sandwiches- Shred turkey and mix with mayo, celery, pecans, cranberries, and spices.
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Turkey soup – Simmer turkey meat, veggies, and seasonings in broth.
How to Microwave Sweet Potatoes
Use a fork to poke several holes in each sweet potato. We make 3-4 “x” patterns in each potato.
Place the sweet potatoes in the microwave and cook until soft at full power for 12 minutes.
When the cook time expires, cut potatoes open, add pat of butter and serve.
Adjustments We Would Make:
Our biggest challenge in making this meal was that we used our microwave/convection oven for everything other than the turkey. To cut down on overall cooking time, we could have heated up the rolls on the Davy Crockett Grill after the turkey came off. That would allow us to cook the sweet potatoes and rolls at the same time.
Another option for cooking the sweet potatoes would be to wrap them individually in aluminum foil and place them on the pellet grill with the turkey.
Speaking of rolls, remember… we were keeping it simple. So we bought a tray of frozen yeast rolls, let them thaw out and heated them in the convection oven. (Dont forget the cranberry sauce… and again… canned makes it simple… plus Tom loves canned cranberry sauce! LOL)
Super Simple Smoked Turkey Recipe
Smoked Turkey Ingredients:
- 10lb Turkey
- Salt
- Pepper
- Melted Butter or Olive Oil
Smoking a Turkey on a Green Mountain Grill is a GAME CHANGER!
FAQ
How long does it take to smoke a turkey at 225 on a pellet grill?
This turkey took just over 6 hours to smoke on our pellet grill at 225 degrees F. This is going to vary based on the weight of the turkey.Oct 18, 2024
Is it better to smoke a turkey at 225 or 250?
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Cooking time:At 250°F, a turkey will cook faster than at 225°F, which can be beneficial if you want a quicker cook time.
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Skin crispness:Higher temperatures like 250°F may help achieve crispier turkey skin compared to a lower temperature like 225°F.
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Smoke flavor:While both temperatures can infuse smoke flavor, a lower temperature like 225°F may result in a more intensely smoky turkey.
How do you keep turkey moist in a pellet smoker?
Brining & Seasoning Smoked Turkey
Brining: If you haven’t bought a pre-brined turkey from the store, make sure to read our guide on how to brine a turkey for smoking. Brining (soaking your turkey in a salty bath) makes it moist, tender, and most importantly, full of flavor.
How do you cook a smoked turkey on a grill?
In a bowl, mix olive oil, dried thyme, smoked paprika, onion powder, garlic powder, salt, and pepper. This flavorful rub is your turkey’s ticket to smoky greatness. Massage the turkey with the rub, making sure to get into all the nooks and crannies. Let it marinate while you fire up the Green Mountain Grill. Preheat your grill to 225°F.
How do you prepare a smoked turkey for a restaurant?
With GMG’s guidance, you can master restaurant-quality smoked turkey tailored to any flavor profile you crave. To ensure the best results, keep these vital tips in mind: Monitor temperature carefully and remove at 165°F. Going over dries out the meat. Let turkey rest before carving so juices can redistribute. Waiting is hard but crucial.
What goes well with a smoked turkey?
A smoked turkey deserves a supporting cast that can keep up with its flavorful charisma: Zesty Cranberry Sauce: A tangy dance partner for that smoky goodness. Garlic Mashed Potatoes: Creamy clouds of comfort that complement the boldness of the turkey. Grilled Veggies Galore: Because balance is key, and veggies need some smokin’ love too.
How long does it take to smoke a 15 pound turkey?
At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook.
How long do you cook a smoked turkey in a broiler?
Place your smoked turkey on the broiler try rack and tent securely with tin foil. Place the trayed smoked turkey in the middle of a 350° F oven and cook for about 1.5 – 2 hours (or until a meat thermometer reaches about 140° F in the center of the breast). Remove the turkey and carve for serving.
How do you make a kosher turkey sandwich?
Remove giblets and neck from the turkey. Rinse it under cold water and pat dry. In a large pot, combine kosher salt, brown sugar, black peppercorns, thyme, rosemary, sage, garlic powder, onion powder, and paprika. Add 4 cups of water and bring to a simmer. Stir until salt and sugar dissolve. Remove from heat.