For generations population have been dropping turkeys into the oven and roasting for hours. They use stuffings and limited pop up timers. Guess what? You can make a great turkey this way. But wouldn't it be great to go one step better? Smoked turkey is more flavorful and is tenderer than oven roasting. Breaking away from tradition can be hard but I'm here to walk you through the process.
When cooking your turkey in the Smoker you need to make sure to cook it to an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F. This isn't a suggestion. Test in at least two places and remember that turkey bones heat faster so keep the thermometer away from bone and white meat cooks faster than dark meat. Run the smoker at temperature range of 220 degrees F to 240 degrees F. Plan on 30 to 40 minutes per pound.
Smoker Grill
What you need to smoke a turkey:
The first thing in you need for a great smoked turkey is a good turkey. Now either you are going to hunt your own or buy one, you want a fresh turkey. A free range Turkey is what to look for. Now I know this isn't always cheap or easy but if you can then I advise it. If you do pick up a icy turkey always ensue the instructions for defrosting. Also do not get too large of a turkey. A 20 pound turkey will take 10-14 hours and larger turkeys greatly increase food contamination risks. A 12-16 pound turkey will be good.
You also need a smoker, a good meat thermometer, a good hardwood like cherry or apple, and patience. For the smoker you can use a kettle style grill if you are familiar with low temperature cooking in it. Most population don't do turkeys very often so even if you are a master of smoked brisket or low n' slow barbecue ribs you should pay single concentration to what you are doing. Nothing can take the place of experience.
The good meat thermometer is a must. It should read fast and be very reliable. For the wood I advise a fruit wood because the flavor works best with turkey. Something like a cherry or apple would be good, though hickory and oak can add a nice flavor as well. Be right not to over smoke a turkey, especially if you are doing a long smoke.
Smoked turkey has a distinct color and texture than oven roasted turkey. The meat may appear pink and have a smoother texture. This is normal. The smoking process causes a chemical change in turkey that causes this color change. As long as the turkey registers a temperature of 165 degrees F. It is safe to eat no matter the color.
Make sure you have everything together before you start. The turkey needs to be thoroughly thawed. Remove all the stuff inside and trim off any excess skin. Remove any pop up timer devices, wash in cold water and pat thoroughly dry.
Prepare your smoker. You will want to build a fire to hold a steady temperature right nearby 230 degrees F. Since most smokers start hot and cool down as the fire settles into a good smoke that you plan on putting the turkey in at about 250 degree F and let the smoker drop down to the cooking temperature. Use a smoker that will contribute you with a consistent heat, like a Bradley Smoker.
Putting the turkey in at this point will give you a great meal. However there are several options you can ensue to heighten the flavor of your bird. One choice is to use a brine. This will wish you to soak the turkey in the brine for a good 24 hours before you cook. You could also apply your beloved dry rub. Of procedure the simplest recipe would be to brush some olive oil to keep the skin moist and help your turkey establish a rich deep tan.
Put the turkey in the smoker breast side up. You can use a roasting pan or heavy foil to help sacrifice any mess or just set it on the rack.
Wash everything. Once I get a piece of poultry on the grill or in the smoker I like to sterilize everything that might have come into feel with it. Salmonella is not something to take lightly. Once everything is thoroughly clean you can relax. Check the smoker temperature every hour or so to make sure it's behaving properly but you won't need to do anything with this turkey for several hours.
Calculating 30 minutes per pound at about 230 degrees F, determine the approximate time that the turkey could be ready at the earliest. This is when you want to start testing the Turkey to see if it is done. Using a good meat thermometer to test the internal temperature turkey in two distinct places, leaving the thermometer in long adequate to get a good reading. Remember, don't test too close to bone. When you have two reading about 165 degrees F. Then you can take the turkey out.
Let the turkey rest for about 15 minutes and carve. Giving the turkey a rest will allow the meat to relax, the juices to flow and the temperature to come up a limited and even out. This is one of the secrets to a great bird. Don't rush to carve or your turkey will be dry.
What a great way to start a new house tradition.
Smoked Turkey - A Holiday Alternative to Oven Roasting
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