Wife wants me to smoke our turkey. Something I have never done. Watching some videos many say to cut it up to prevent getting sick from it. Any help is appreciated. Thx.
Smoking a turkey
- Thread starter Chris142
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Spatchcock it. Flattened out with no spine in it, it will cook quickly. Use an instant read thermometer to confirm its fully cooked. I didn't even brine the last one I did, and was still great.
I think its easier to smoke a Camel.
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Thanksgiving is not a time to try a new method of cooking a turkey...... ask me how I know.....
Spatchcock does help cook the leg joints better. Temperature is everything. I like a constant temp probe in the breast. Smoke around 225-250. Pull the bird and get it into a roasting pan quickly with a foil lid ( silver side down). Let it sit and hour , it will continue to cook internally during that time, if you get it covered quick.
I pull my bird when the breast hits 153 F. If you leave it on the heat until its 160, its guaranteed to be dry.
True, at least do a practice run with the size bird you plan to smoke. You need to know how long it takes on your smoker, so you know when it will be done and have the 1 hr rest time.
For me an 18lb bird takes 5 1/2 hours to cook. But i don't spatch cock it. Probably take less time to cook spatchcocked. Cooking the bird whole , the breasts are at 153 before the leg joints. I have a secret way to get them to cook and finish the same time.
This pic is from a few years ago.
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I've smoked many turkeys over the years. I would typically put them on the rotisserie and fill the Weber grill smoker box multiple times with hickory chunks that were previously soaked in water. The biggest I have smoked in this method is 24 pounds. This is about the limit of the grill. It needed a lot of counterweights to make it spin evenly. I clamped all the Vice Grips that I owned to one side of the rotisserie rod to counteract the uneven weight of the turkey.
I have also smoked turkeys on a Traeger pellet smoker with good results.
In my opinion, the key to both of these methods is to brine the turkey for a minimum of 24 hours before starting the smoking process. The only drawback in my opinion is the lack of drippings to make gravy with. I have found that Knorr brand roasted turkey gravy mix is an acceptable substitute.
I never had an issue with getting sick even though I always cooked them whole. Just cook until the center of the thigh is at least 165 F. I've never smoked a cut up turkey.
Let me know if you have questions.
I have also smoked turkeys on a Traeger pellet smoker with good results.
In my opinion, the key to both of these methods is to brine the turkey for a minimum of 24 hours before starting the smoking process. The only drawback in my opinion is the lack of drippings to make gravy with. I have found that Knorr brand roasted turkey gravy mix is an acceptable substitute.
I never had an issue with getting sick even though I always cooked them whole. Just cook until the center of the thigh is at least 165 F. I've never smoked a cut up turkey.
Let me know if you have questions.
I do that for all poultry, never will bbq or bake whole birds again
Do you really need to go to 165 when cooking low and slow? That’s the instant temp to kill the gross things, I think 150 for 70 seconds will also do it if I remember correctly. This should leave that turkey much juicier.
Better idea. Go to the grocery and buy Boar's Head smoked turkey slices. .02
165 will be dry. Larger birds seem to cook a bit after removing from the heat.
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I smoke a fair amount using a weber smoky mountain charcoal smoker. My approach for all meats is less is more. I stick to simple dry rub recipes. For turkey I did season salt and butter. Put it in a foil pan and hot cooked it (no water pan) so the smoker temp is bit higher. I thought it was really good. Im doing the same this year. Rule #1 avoid over cooking, use a thermometer, check often.
I can't believe that nobody has asked what type of smoking wood is best for a turkey!
You can never go wrong with oak or maples. Not sure what you have available to you Chris, but some fruit woods are BDG with birds.
You can never go wrong with oak or maples. Not sure what you have available to you Chris, but some fruit woods are BDG with birds.
Its not hard to do but we need more info. What kind of smoker are you using and how big is the bird? Also you need to brine it for at least 24 hrs so you will need a big brining bag or a 5 gal bucket with room to put it in a fridge. In my experience, having enough time is the key especially with a turkey. You can always let it rest longer, but you can't speed up the cooking to meet your meal time. Ask me how I know.
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I always have an old carcass or 2 in the deep freezer for making some gravy/soups and filling the house with that Thanksgiving smell
You may need a pack if the turkey is late and women start yelling
^^^This^^^
Our church has provided Thanksgiving dinner for many years to anyone walking through their doors. I had built a large, trailered bbq pit, and at Thanksgiving would take it to the church the evening before, and overnight, smoke 25 turkeys at a time on it. We didn't have time to brine that many birds, but they always came out nice and juicy. Others would bring their pits, but mine was the biggest.
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I serve about 30 on Thanksgiving. Multiple turkeys going but I always take the time to smoke a 24+ on a Weber Smokey Mt. I use lump. Some great advice already given. An item not mentioned yet....
I like spatchcock for poultry myself. I also had a welder friend build me a large cylinder with a wide base to allow the turkey to be cooked like beer can chicken. I add a lager beer like Miller Lite, Coors, Bud, etc.... I have a Dominican old lady and her brothers, so Presidente gets poultry service in my house. If doing spatchcock method I put a tin with warm beer beside the Turkey. If you have a vessel that could be used for beer can method, just fill the vessel with beer and seasonings. Good flavor and helps with a moist turkey.
I like spatchcock for poultry myself. I also had a welder friend build me a large cylinder with a wide base to allow the turkey to be cooked like beer can chicken. I add a lager beer like Miller Lite, Coors, Bud, etc.... I have a Dominican old lady and her brothers, so Presidente gets poultry service in my house. If doing spatchcock method I put a tin with warm beer beside the Turkey. If you have a vessel that could be used for beer can method, just fill the vessel with beer and seasonings. Good flavor and helps with a moist turkey.
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The best advice is not to do it. Some people (me) couldn't use a smoker if their life depended on it. Mine turned out tasting horrible.
