Brining will plump up the bird and give it some base flavor. Brush the skin with vegetable oil and insert an oven-safe. For example, a 10-pound turkey will feed eight people. As a rule of thumb, plan for 1-1/4 pounds of turkey per person—this should give you plenty of food for Thanksgiving dinner with enough extra meat to make plenty of leftover turkey recipes. It will be perfect and WAY faster. Place an oven thermometer alongside the turkey to monitor its temperature. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven. In that category, Traeger pellet grills and Green Mountain pellet grills are well-known options. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Prepare the smoker by removing the lid and center ring, opening all vents, and placing 2 layers of briquettes (about 10 lb.) For Great Tasting Thanksgiving Turkey Every Time! In another small bowl, mix together the olive oil and softened better. Oil the rungs of the rack or line it with foil to keep the bird from sticking. You can use the remote to monitor the temperature of the smoker as well as the meat, and set an alarm to alert you if either goes above or below a certain threshold. Prepare your smoked turkey outside on the Traeger to free up oven space. This smoked turkey starts with a sweet and spicy flavor profile from a smoked turkey brine with brown sugar, cinnamon and cloves. With so many different options, consider these things before buying a smoker. Make sure that you build your fire accordingly. Directions Step 1: Make the brine It has two different probes: one that goes into your turkey and one that monitors the temperature of your grill or smoker. The steps involved in smoking a turkey are: Choosing the right turkey Organizing tools and equipment Making turkey brine Prepping the turkey Brining the turkey Rinsing and drying the turkey The curing rest Seasoning the turkey Smoking the turkey Resting the turkey after smoking Learn how to smoke a whole turkey in this smoked turkey recipe. And, it's easier and quicker than you would think! They used a Weber Original Kettle Charcoal Grill for this recipe, but you can use any charcoal or gas grill. Cooking a turkey for Thanksgiving is an American tradition. Let that bird smoke its way to deliciousness while catching up with relatives on Thanksgiving. Catherine Ward, Taste of Home Prep Kitchen Manager, and Josh Rink, Taste of Home Food Stylist, contributed to this article. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Step 3: Fire up the smoker or grill When it comes to temperature control, our Test Kitchen loves this Thermoworks Smoke Remote BBQ Alarm Thermometer, which eliminates the need for opening your grill or smoker during the cooking process. Rotate the pan about halfway through the cooking process to help the turkey cook more evenly. You can use the same brine or substitute with one of your favorite recipes. Place the soaked wood on the coals after 1½ hours of cooking to produce smoke. Hickory and mesquite wood chips are too strong-flavored for turkey, but you can mix them in with milder wood chips to infuse some of their flavor into your turkey. Light your smoker. Line the water pan with heavy foil, and place it in the center ring. Directions Step 1 In the meantime, preheat your grill or smoker to 275°F to 300°F, preparing to cook over indirect heat. What’s Thanksgiving without a turkey? Soak 5 hardwood chunks (3×2 inches) for about 1 hour. Smoking a turkey in a charcoal smoker grill is a wonderful thing to do. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh. Keep in mind that the turkey needs to fit in your grill or smoker. Turkey is a very delicate meat that doesn’t have a lot of connective tissue or fat, it will dry out and darken quickly as well as absorb the flavors of smoke much more easily than other meat does. Our Test Kitchen recommends smoking your turkey for 15 to 20 minutes per pound at 275°F to 300°F (when testing this recipe, we used an 11-pound turkey and smoked it at 290°F for 3 hours, or 18 minutes per pound). You’ll know the turkey is done when the temperature in the thickest part of the thigh is 170°F to 175°F. By then the outside of the turkey will be like rubber. As a home cook herself, she loves finding inspiration at the farmer's market. If you’re feeding a crowd, consider cooking two or three smaller turkeys—this will also help the birds cook faster and more evenly. Wood pellet grills, which combine the functions of a grill, smoker and oven, are also a popular choice. So we figured we’d share our “secret” recipe… For starters, we’re big fans of brining foul. How to smoke a turkey? While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. For smoking a full turkey, set the smoker at 240°F. We’ve had a few requests for Turkey Smoking Instructions on our MeatSmoking Facebook Page. This step will look different depending on your cooking method: Test Kitchen tip: Instead of using lighter fluid to start a charcoal grill, use a cotton ball soaked in vegetable oil. consider these things before buying a smoker, moworks Smoke Remote BBQ Alarm Thermometer, Asparagus and Green Beans with Tarragon Lemon Dip, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 medium tart apple, sliced into 1/4-inch-thick rounds. Test Kitchen tip: Resist the urge to raise the lid too many times to check on the turkey—this will release too much heat and smoke. Pour the cooled brine into the inner bag. Fill the water pan with hot water or another liquid to provide humidity during cooking. Carefully set the center ring on the bottom section. Butterball, LLC strives to make its web experience accessible to all users. Check out our How To's section so you can cook your top turkey. For food safety, your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. Cook it first and finish it on the smoker. When the turkey reaches the proper temperature, remove it from the heat and tent it with foil. Want more turkey tips? The temperature in the thickest part of the thigh should be between 170°F and 175°F. To make the brine for your smoked turkey, combine the brine ingredients (minus the ice water) in a large kettle and bring it to a boil. Place the onion and apple wedges into the turkey’s cavity and tie the drumsticks together. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Get an amazing smoked flavor while leaving your oven free for other dishes. As such, smoking a turkey requires a “gentle touch”. Rinse turkey under cold water, and pat dry. Advertisement Step 2 Follow the manufacturer’s directions for preparing the smoker. The best wood chips for smoking a turkey are apple wood chips—their sweet flavor pairs nicely with turkey and isn’t overpowering. The … Squeeze out as much air as possible, seal the bags and carefully turn to coat the turkey in brine. She also enjoys doing any sport that involves water and taking long walks with her black lab mix, Berkeley. Of course, if you have plenty of time on your hands and don't need to speed up the... 2. Call 1-800-BUTTERBALL for all your turkey tips & tricks! Instead, use a remote probe thermometer to monitor the turkey’s internal temperature. If you encountered any difficulties with the accessibility of this website, please contact Butterball by sending an email to [email protected] or by calling 1-800-BUTTERBALL (800-288-8372). If this smoked turkey method is inspiring a barbecue-style Thanksgiving, try these BBQ side dishes that you can throw on the grill—but make sure you have enough grill space! Do not stuff your turkey. Soak the wood chips in a bowl of water for about 30 minutes—this will cause them to smolder and create a delicious smoky flavor instead of igniting into flames. Follow the instructions below for a water or electric smoker and get a taste unlike any other. Oven-roasted turkey is a Thanksgiving classic, but learning how to smoke a turkey is a great way to mix up your holiday cooking repertoire. thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. Smoking the Turkey 1. It requires a cooking time of about 30 minutes per pound at a cooking temperature of around 235 F/115 C to get the bird cooked through. Start cooking as soon as the coals are ready. Test Kitchen tip: For extra flavor, add sprigs of your favorite herb (like thyme, sage or rosemary) to the brine. Smoking your turkey (and brining it beforehand) infuses the bird with sweet and smoky flavors, helps keep the meat juicy, and frees up oven space for all those other tasty Thanksgiving recipes. Cook over indirect medium heat for 3 to 3-1/2 hours. Smoking a turkey for Thanksgiving is a long-standing tradition in my family! However, the exact amount of time it takes to smoke your turkey will depend on several factors, including the size of your turkey and the exact temperature of your grill or smoker. Test Kitchen tip: To keep the entire turkey submerged in the brine, place empty glasses inside the roasting pan to displace the liquid. Pre-cook your turkey (optional). For a different flavor profile, try this maple-sage brine. thawed or fresh turkey by removing the giblets and neck draining the juices, and drying with paper towels. Your turkey may take up to 12 hours to cook. Seriously, the moistness of the bird when following these instructions is legendary. Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 170° F in the breast. Do it right, and you'll be salivating all down your top, perhaps a bib is even a good idea. How To Smoke A Turkey. Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Cover the turkey and chill or let stand for 20 minutes before carving. Light briquettes and let them burn for 30 minutes, or until they’re covered with gray ash. It makes 12 servings, but you can scale it up or down depending on the size of your bird. The flavors can't be beat and it is so juicy and so moist that you will never cook your holiday turkeys in the oven - or the fryer - ever again. Replenish the water if necessary. Tent it with foil or substitute with one of your favorite recipes feed people. Before buying a smoker in order to make sure you cook your turkey after 3½ hours it... 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