The smoked turkey is the most popular type of smoked meat. It’s a great option for those who want to enjoy the taste and texture of traditional Thanksgiving turkey without having to roast it in an oven for hours on end.
Smoked turkeys are also easier to prepare than other types of smoked meats because they don’t require any special equipment beyond what you already have in your kitchen (e.g., smoker).
Smoking your bird gives it an extra layer of flavor that can’t be replicated by roasting or baking alone and if you’ve ever tried making one yourself, then I’m sure you know exactly what I mean!
In this guide we’ll go over everything from how long it takes for different kinds of turkeys (fresh vs frozen) at different temperatures with different woods until they reach their ideal internal temperature so that yours comes out perfectly cooked every time!
Choosing the Right Turkey
There are two types of turkey: fresh and frozen. Fresh turkeys can be found in the grocery store, but they’re often more expensive than frozen ones.
If you don’t have time to thaw your turkey before cooking it or don’t want to pay extra for a fresh bird, opt for frozen instead.
Frozen turks weigh about 14 pounds on average and come in three different sizes: small (6-8 lbs), medium (10-14 lbs) and large (16+ lbs).
The size you choose depends on how many people you’re serving at Thanksgiving dinner.
If there’s just going to be yourself or one other person eating with you then go with the smallest size possible so that all those leftovers don’t go bad!
Preparing the Turkey
The first step to preparing a smoked turkey is thawing it. You can either leave your frozen bird in the refrigerator for 24 hours, or place it in cold water and let it sit for one hour.
Brine is a mixture of salt and water that acts as an additional flavor enhancer when cooking meat. Brining makes your turkey moist, tender and flavorful by infusing it with brine during the marinating process.
This will also make sure that you don’t need to baste your bird while smoking because all of those flavors have already been absorbed into its flesh!
Rubbing down your turkey with some rub before smoking will give it extra flavor while imparting some delicious spices onto its skin too!
Smoking the Turkey
Smoking the turkey is a method of cooking that uses smoke to flavor and cook the meat. This can be done in an oven, on a grill or over hot coals.
Smoke roasting is done at low temperatures (225-250 degrees F) for about 4 hours per pound of turkey.
The internal temperature should reach 165 degrees F before removing from heat source, but should be allowed to rest for 20 minutes before carving so juices will redistribute evenly throughout the meat.
Checking the internal temperature:
To ensure that your turkey has cooked properly, insert an instant-read thermometer into its thickest part without touching bone or fat first thing in morning when you wake up; then again after resting period has ended (about 20 minutes).
Serving the Smoked Turkey
Once the turkey is cooked, it’s time to carve and serve.
- Carve the turkey by first removing the legs, thighs, wings and breast meat. Then slice each piece into smaller pieces if desired.
- Serve with your favorite sides such as mashed potatoes or stuffing!
Storing the Leftovers
- Refrigerating the Leftovers
- Freezing the Leftovers
Troubleshooting Common Issues
- Turkey is Undercooked
If your turkey is undercooked, it will be pink in the middle and not safe to eat. To fix this problem: - Cook the turkey longer at a lower temperature (e.g., 275 degrees F) until it reaches an internal temperature of 165 degrees F.
- Use a thermometer to check the internal temperature of your turkey before serving it to guests or family members who are more sensitive to foodborne illnesses than others (e.g., children).
Tips and Tricks
- Use a thermometer. A meat thermometer is an essential tool for any smoker, and should be used in conjunction with the time and temperature guides that follow.
- Add liquid to the smoker. If your smoker does not come with an automatic water pan, add about 1/2 cup of water per pound of turkey to help keep it moist and flavorful during cooking.
- Add wood chips as needed throughout cooking time (about every hour).
Conclusion
Smoked turkey is a delicious way to cook your bird. The process is simple and can be done with minimal equipment, but it does take time and patience.
The steps are:
- Season the turkey with salt, pepper, and other seasonings of your choice (optional).
- Smoke for about 2 hours at 225 degrees F or until internal temperature reaches 165 degrees F in thickest part of breast meat (or 180 degrees F if you want to be safe).
- Rest the turkey for 15 minutes before carving.
FAQs
What is the best temperature for smoking turkey?
The ideal temperature range for smoking turkey is between 200-250 degrees Fahrenheit, but it can be done at higher temperatures if you’re careful.
If you want to cook your bird at a higher heat, be sure to monitor it closely and make sure that it doesn’t burn or dry out.
How long should I smoke my turkey?
This depends on how big your bird is and whether or not you plan on serving any side dishes with it (if so, add about 20 minutes). For example, if we use our 12 pounder as an example again here’s what we’d do:
- Cook time = 30 minutes per pound + 20 minutes (for sides) = 50 minutes total cooking time