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Smoked Turkey Cheat Sheet

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Mastering the art of smoking a turkey requires attention to detail and a passion for the craft. By following this smoked turkey cheat sheet, you’re well-equipped to create a mouthwatering smoked turkey that will be the centerpiece of your festive feast. Enjoy the rich flavors and aromas that only a well-smoked turkey can provide!

smoked-turkey-cheat-sheet

Choosing the Right Turkey

As Thanksgiving approaches, the anticipation of a perfectly cooked turkey becomes the centerpiece of the feast. It all begins with selecting the right turkey. Ensure you have enough space in your smoker by choosing a size that accommodates your needs. Consider the freshness and quality of the turkey, as fresh or high-quality natural bird will produce a great result.

Freshness Matters: Opt for a fresh or properly thawed turkey. Fresh turkeys tend to have better flavor and texture. If frozen, ensure ample time for thawing, following recommended guidelines.


turkey-cheat-sheet
  • Size Considerations: Choose a turkey size that fits your smoker. For best results, we recommend 12-14 pounds or two 12-14 pound turkeys for larger groups. A general rule is about 1-1.5 pounds per person.
  • Quality of the Bird: Consider investing in a high-quality, natural turkey. These turkeys are often raised without hormones or antibiotics, providing a more authentic and flavorful taste.
  • Unbrined: If purchasing a pre-packaged frozen turkey, make sure it is not packed in a brine solution or self-basting.

Time Management

Plan ahead! It can take anywhere from 2-5 days or more to thaw a turkey safely in your refrigerator. Consider your purchase points too. Local butcher, farm, grocery store, or online will all require different thawing and preparation times.

Turkey-Thawing-tips

Best Woods for Smoking Turkey

When it comes to smoking turkey, choose your wood wisely. Keep in mind that poultry is a delicate meat and that more robust woods, like hickory or mesquite, might overpower it. The goal is to have a pleasant, almost sweet, or nutty smoky flavor. Use mild to moderate smoke-producing woods as follows: 

Best Woods for Smoked Turkey
  • Fruitwoods (Apple, Cherry): Impart a mild, sweet flavor that complements the turkey without overpowering it.
  • Pecan: Adds a slightly sweet, nutty flavor, enhancing the overall taste of the smoked turkey.
  • Maple: Imparts a delicate sweetness, adding a subtle layer of flavor to the smoked turkey.

Preparation

Once your turkey is ready, elevate its flavor profile by using a brine, injection marinade, and a good seasoning blend.

Turkey prep cheat sheet
Smoked turkey cheat sheet-turkey prep
  • Brine it yourself: Brining is a crucial step for moist and flavorful meat. Create a turkey brine solution made of water, salt, sugar, and aromatic spices. Submerge the turkey in the brine for 18-24 hours, allowing the flavors to penetrate the poultry meat. You can also apply a dry brine. Making the brine yourself will allow you to take control of the ingredients. This way, you can avoid added nitrates and other preservatives.
  • Injection Marinade: Enhance the turkey’s flavor by injecting a marinade directly into the meat. A mixture of broth, melted butter, and your favorite spices injected into various parts of the turkey can elevate the taste.
  • Rub: Create a dry rub using a blend of herbs, spices, and salt. Apply the rub generously over the turkey’s surface, under the skin, and inside the cavity, ensuring it adheres well. This will form a flavorful crust during smoking.
  • DO NOT place stuffing inside your Thanksgiving turkey before it hits the smoker. Serve it separately. It will dry out and become too smoky to ingest. Instead, place a large peeled onion inside to cavity to help flavor the bird, and release steam and moisture as it cooks.
turkey-smoking-temp

Smoking Temperature

Try to maintain a steady smoker temperature of 275 degrees F. Consistency is key for achieving perfectly smoked turkey. Invest in a reliable meat thermometer to monitor the smoker’s temperature throughout the cooking process.

Cooking Time

Cooking times for whole turkeys can take anywhere from 6-8 hours depending on the size of the turkey (or turkeys), your equipment (pellet grill, Big Green Egg, offset smoker, aluminum foil, and a drip pan), and environmental factors like the weather, altitude, and more. Ensure that you have enough fuel (charcoal, wood pellets, wood chips etc.) to get through an 8-hour cook. Even if it takes less time, it’s always a good idea to be prepared. And remember, you can always finish roasting it turkey in your oven.

  • Whole Turkey: Plan for approximately 30 minutes per pound for a whole turkey. This is a general guideline, so monitor the internal temperature for precise doneness.
  • Spatchcocked Turkey: Spatchcocking, or removing the backbone, reduces cooking time. Estimate around 20 minutes per pound for a spatchcocked turkey. The same holds true for a bone-in turkey breast.

Why You Should Baste a Turkey

Basting poultry

Basting a smoked turkey is important for two reasons: enhancing flavor and maintaining moisture. Baste the turkey every 1-2 hours with a mixture of melted butter, herbs, and garlic. This not only adds flavor but also helps maintain moisture, resulting in a succulent smoked turkey.

Internal Temperature

Some experts swear by 160 degrees, while others say that 165-175 degrees F is the way to go. It’s best to err on the safe side. Dark meat can be quite temperamental and needs a little more time to cook. Be patient and keep safety in mind when cooking a turkey. No one wants to experience a food-borne illness from Thanksgiving dinner.

ThermoPro TP01A Instant Read Meat Thermometer
  • Thermometer Placement: Insert the thermometer in the thickest part of the thigh and breast without touching the bone. This provides an accurate representation of the turkey’s overall doneness.
  • Temperature Targets: Aim for an internal temperature of 165 degrees F in the breast and 175 degrees F for the thigh. It ensures both white and dark meats are thoroughly cooked.

Resting

Rest your smoked turkey on a clean cutting board after cooking. Tent with foil. Always. Not only will this yield a better tasting bird, but it will also give you time to get the gravy made and your sides together. Let the turkey rest for at least 20-30 minutes to allow the juices to redistribute. You’ll have a tender, moist bird that is easier to carve and tastes amazing.

Carving and Serving

Thanksgiving is all about the presentation. Some folks like to place their smoked turkey on a platter garnished. Others like to carve the bird first, then plate it. The choice is entirely yours, but first, did you know there is a right way to carve a turkey?

Carving
  • Carving Techniques: Carve the turkey by removing the thigh and leg portion from one side, then separate this section into two pieces. Next, remove the wing and breast from the same half of the turkey. Slice the breast and thigh pieces. Repeat the process on the other side. 
  • Accompaniments: Serve the smoked turkey with your favorite sides, such as sausage stuffing, mashed potatoes, and cranberry sauce.

Storing Leftover Turkey

Thanksgiving wouldn’t be complete without leftovers, and proper handling is crucial. Refrigerate any remaining turkey within two hours of cooking to prevent bacterial growth. 

  • Timely Refrigeration: Refrigerate leftover turkey within two hours of cooking to prevent the growth of harmful bacteria.
  • Storage Options: Store leftover smoked turkey in a large airtight container in the fridge for 3-4 days, or freeze in vacuum-seal bags for up to 3 months.

We hope you’ve found this smoked turkey cheat sheet useful. Bookmark this page, and feel free to leave us a comment and let us know how it turned out!

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