Smoked Turkey Without a Smoker: Recipe and Tips

Craving that smoky fall-off-the-bone turkey goodness without the hassle of a smoker? Look no further! This recipe for Smoked Turkey (Without Smoker) will guide you through the process of achieving that delicious smoky flavor using readily available ingredients and techniques.

Ingredients:

• 1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
• ¼ cup liquid smoke, or more to taste
• 1 (12-pound) thawed whole turkey, neck and giblets removed
• 2 tablespoons cooking oil

Instructions:

1. Curing the Turkey: Combine the curing mixture and liquid smoke in a bowl to create a paste Thoroughly coat the inside and outside of the turkey with the paste Place the turkey in a resealable plastic bag and refrigerate for 24 hours. This curing process enhances the flavor and texture of the turkey.

2. Preparing for the Oven: Preheat your oven to 350 degrees F (175 degrees C). Wash the turkey inside and out with cold water and pat it dry. Brush the turkey with cooking oil for added flavor and browning.

3. Baking the Turkey: Place the turkey in an oven bag and poke holes in the bag for ventilation according to the manufacturer’s instructions. This creates a moist cooking environment and helps the turkey cook evenly. Set the bagged turkey in a 9×13-inch baking pan.

4. Achieving the Smoky Flavor: Bake the turkey in the preheated oven for 1 hour. Then, reduce the heat to 250 degrees F (120 degrees C) and continue baking for approximately 6 hours, or until the turkey reaches an internal temperature of 165 degrees F (74 degrees C) in the thickest part of the thigh. The extended cooking time at a lower temperature ensures that the turkey becomes fall-off-the-bone tender.

5. Resting and Serving: Once the turkey is cooked, let it rest for at least 20 minutes before carving and serving. This allows the juices to redistribute, resulting in a more flavorful and succulent turkey.

Tips for Smoking Turkey Without a Smoker:

• Experiment with Liquid Smoke: While the recipe calls for ¼ cup of liquid smoke, you can adjust the amount to your taste preference. Start with a smaller amount and gradually increase it until you achieve the desired smoky flavor.
• Use Wood Chips: If you have access to wood chips, you can add them to a small pan of water placed on the bottom rack of your oven during the baking process. This will infuse the turkey with a subtle smoky aroma.
• Choose the Right Curing Mixture: Opt for a sugar-based curing mixture like Morton® Tender Quick® as it enhances both the flavor and texture of the turkey.
• Let the Turkey Rest: Resist the urge to carve the turkey immediately after it comes out of the oven. Allow it to rest for at least 20 minutes to ensure juicy and flavorful results.

Additional Notes:

• The recipe provides an estimated cooking time of 7 hours. However, the actual cooking time may vary depending on the size and weight of your turkey. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165 degrees F (74 degrees C) in the thickest part of the thigh.
• Feel free to adjust the seasonings and spices to your liking. You can add herbs like thyme, rosemary, or sage to the curing mixture for additional flavor.
• If you don’t have an oven bag, you can roast the turkey uncovered in a roasting pan. However, using an oven bag helps to create a more moist cooking environment and prevents the turkey from drying out.

Smoking a turkey without a smoker is not only possible but also surprisingly easy. By following this recipe and incorporating a few simple techniques, you can achieve that delicious smoky flavor and tender, fall-off-the-bone texture that rivals any traditional smoker-cooked turkey. So, gather your ingredients, preheat your oven, and get ready to impress your guests with this flavorful and crowd-pleasing dish.