When it comes to the holiday season, we all know smoked turkey is the undisputed king. Nothing beats a wood-fired bird surrounded by all the trimmings on Thanksgiving day. If youre curious about how to smoke a turkey like a pro, read our turkey smoking guide for the best tips and tricks.
A perfectly smoked turkey is a thing of beauty. When done right, it emerges from the smoker moist, tender and infused with delicious smoky flavor in every bite While smoking turkey can seem intimidating, the expert pitmasters at HowToBBQRight have perfected the process Follow their tips and recipe below to make this holiday centerpiece truly shine.
Choosing the Right Turkey
Not all turkeys are created equal when it comes to smoking. For the best results, HowToBBQRight recommends:
-
Fresh (never frozen) turkey – Fresh turkeys hold more moisture and absorb smoke better
-
10-15 pounds – Smaller turkeys cook more evenly. The thicker the turkey, the harder it is to crisp the skin.
-
Brined turkey – Brining makes the meat incredibly juicy, moist and well seasoned.
-
Higher fat content – The fat bastes the meat and keeps it tender. Look for organic or heritage breed turkeys.
Perfecting the Prep
Proper prep is key to smoking success. Be sure to:
-
Trim excess fat and skin – This allows smoke and seasoning to better penetrate. Leave some skin for crispiness.
-
Loosen the skin – Use your hands to gently loosen the skin over the breast, thighs and drumsticks.
-
Apply seasoning – HowToBBQRight recommends a basic poultry rub under and on top of the skin.
-
Air dry uncovered in fridge – Drying out the skin overnight ensures it will crisp up beautifully.
-
Truss the legs – Trussing keeps the legs tucked in for more even cooking. Use butcher’s twine.
The HowToBBQRight Smoking Method
Once prepped, it’s time for the magic to happen. Follow these steps:
-
Set up smoker for indirect heat – Arrange coals or wood for even, indirect heat. Target temp: 225-250°F.
-
Use fruit wood – Apple, cherry and pecan nicely complement poultry. No need to oversmoke.
-
Place turkey on middle rack breast-side up – The middle ensures even heat circulation.
-
Add drip pan – This catches drippings for gravy and prevents flare ups.
-
Monitor temperature – Insert probe thermometer into thickest part of breast and thigh. Remove at 165°F.
-
Spritz with broth or cider – Mist the turkey every hour to moisten and brown the skin.
-
Rotate and flip turkey – Rotate front to back and flip breast down for the last hour.
-
Let rest before carving – At least 30 minutes, tented loosely with foil. This allows juices to set.
-
Carve and serve – Slice breast meat across the grain. Dig into those juicy legs and thighs!
Sensational Side Dishes
A smoked turkey deserves special sides to complement it. HowToBBQRight favorites include:
-
Smoked mac and cheese – Rich, smoky and cheesy!
-
Collard greens – Slow cooked with bacon and hot sauce.
-
Baked beans – Sweet and tangy smoke-kissed beans.
-
Cornbread – The quintessential BBQ side, perfect for stuffing.
-
Coleslaw – Crisp and cool, an ideal contrast to the smoky meat.
With this expert advice, you can serve an incredible smoked turkey with confidence. Adjust flavors to your taste and make it your own. Just follow the basics – low and slow heat, ample smoke and proper rest. Stay patient and let the smoker work its magic. Then relish the joy of sharing tender, juicy smoked turkey with family and friends!
Frequently Asked Questions About Smoking Turkey
Still have some questions about mastering smoking turkey? Here are some common FAQs:
What is the ideal internal temperature for smoked turkey?
Aim for 165°F in the breast and 175°F in the thighs and legs. Always use a meat thermometer.
How long does it take to smoke a turkey?
About 5-6 hours for a 10-15 pound turkey, but cook times vary. Rely on temperature, not time.
Is it necessary to brine the turkey first?
Brining isn’t mandatory but highly recommended. It makes the meat much more flavorful and moist.
What type of wood is best for smoking turkey?
Fruit woods like apple, cherry and pecan pair wonderfully with poultry. Avoid heavy mesquite smoke.
Should I cook stuffing in the cavity or separately?
Cook it separately to ensure the stuffing reaches a safe temperature. Food safety first!
Can I finish the turkey in the oven if needed?
Absolutely! Brown the skin at 400°F if it isn’t getting crispy enough.
How soon before serving should I start smoking the turkey?
Allow 11-15 hours for prep, smoking and resting for ideal results.
Smoked turkey doesn’t have to be intimidating if you follow the expert advice from HowToBBQRight. Stick to the basics and you’ll have a mouthwatering holiday centerpiece the whole family will love.
How to Smoke a Turkey Step-by-Step
How To Choose a Turkey
Before we get into how long to smoke a turkey or the type of brine you’ll want to use, we have to start with how to choose the right turkey for your big day.
You first need to ask yourself – “how big of a turkey should I get?” The size of turkey you’ll need to smoke depends on the number of guests. The general rule of thumb for buying turkey is 1 1/2 pounds per person.
But be warned if youre feeding a big group: Before you go running out to find the biggest turkey you can find we recommend sticking with one that weighs 16 pounds or less. Why? Nearly all the birds you can find that weigh more than 16 pounds are bound to be male turkeys, and male turkeys are not as tender as females. If you cook a large male bird, your meat will be a little bit tougher.
That’s why if you’re cooking for a large holiday crowd, smoking multiple smaller turkeys or adding a bone-in turkey breast to supplement your whole bird is the way forward. It will also take less time to smoke smaller birds.