This recipe for smoked turkey consists of coating an entire turkey with a homemade spice rub and slow-smoking it until it is perfectly juicy and tender. A super easy and impressive holiday main course that won’t take up any oven space!.
Looking for something a little different from your typical roasted turkey? This smoked turkey is a one-of-a-kind Thanksgiving dish that looks stunning and is so easy to make even a non-cook can create a beautiful and delectable masterpiece. Serve your turkey with homemade cranberry sauce and watch the rave reviews come in!.
Although I enjoy cooking turkey for the holidays, I dislike how much oven space it takes up on the big day. Now that I’ve started smoking my turkey instead of roasting it, the outcome is simply amazing.
Are you ready to ditch the dry, oven-roasted turkey and embrace the succulent, flavorful world of smoked turkey? This guide will walk you through the entire process, from choosing the right bird to achieving that perfect smoky finish.
Choosing the Right Bird:
- Size: For a 19-pound turkey, you’ll need a smoker with ample space. A 22-inch smoker should suffice, but a larger one will provide more flexibility.
- Freshness: Opt for a fresh turkey whenever possible. Frozen turkeys can work, but they require careful thawing.
- Quality: Look for a bird with a good layer of fat under the skin. This will help keep the meat moist during the smoking process.
Preparing the Turkey:
- Thawing: If using a frozen turkey, thaw it in the refrigerator for several days, allowing 24 hours for every 4-5 pounds of turkey.
- Brining: Brining the turkey is optional, but highly recommended. It adds flavor and moisture, resulting in a more succulent bird. Use a brine recipe with salt, sugar, and your favorite spices.
- Seasoning: After brining (or rinsing if not brining), pat the turkey dry and season generously with your preferred rub or spices.
Smoking the Turkey:
- Temperature: Aim for a smoker temperature of 225-250°F. This will ensure even cooking and prevent the turkey from drying out.
- Wood: Use a mild wood like apple, pecan, or cherry for smoking. Avoid strong woods like hickory or mesquite, as they can overpower the delicate flavor of the turkey.
- Cooking Time: For a 19-pound turkey, expect a cooking time of approximately 7-8 hours at 225°F or 6-7 hours at 250°F. However, the most reliable indicator of doneness is internal temperature.
- Internal Temperature: The turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F. Use a reliable meat thermometer to check the temperature in multiple locations.
Tips for a Perfect Smoked Turkey:
- Baste the turkey every few hours with apple juice or melted butter to keep it moist.
- If the skin starts to get too dark, tent the turkey with aluminum foil.
- Let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender bird.
Additional Resources:
- Foodie with Family: https://www.foodiewithfamily.com/smoked-turkey/
- How to BBQ Right: https://howtobbqright.com/2014/11/22/how-to-smoke-a-turkey/
Frequently Asked Questions:
- Can I smoke a turkey without brining it? Yes, but brining is highly recommended for added flavor and moisture.
- What kind of smoker do I need? Any type of smoker will work, but a larger smoker will provide more flexibility.
- What kind of wood should I use? Use a mild wood like apple, pecan, or cherry.
- How long does it take to smoke a 19-pound turkey? Approximately 7-8 hours at 225°F or 6-7 hours at 250°F.
- How do I know when the turkey is done? The turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F.
Smoking a 19-pound turkey is a rewarding experience that will impress your family and friends. By following these tips and using the provided resources, you can achieve a perfectly smoked turkey that is both delicious and juicy. So, fire up your smoker, grab your favorite rub, and get ready to enjoy the ultimate Thanksgiving feast!
How do you smoke a turkey?
If brining, immerse the turkey in the brine mixture two days prior to cooking. Preheat your smoker with the wood of your choice. Place the turkey in a disposable aluminum pan, and tuck the wings under the bird. After adding the onion, lemon, and herbs to the turkey’s cavity, fasten the legs together with twine. Place the BBQ rub all over the outside of the turkey. After moving the pan of turkey to the smoker, cook it, bashing it periodically, until the internal temperature reaches 165 degrees Fahrenheit. Let the turkey rest, then carve it and serve.
Tips for the best smoked turkey
- I find that leaving the turkey in the disposable pan while it smokes makes cleanup much simpler than moving it straight onto the rack.
- A probe thermometer is a must-have when making smoked turkey. Always go by the temperature rather than the cooking time because smokers can occasionally have inconsistent temperatures.
- I usually use an electric smoker because I find they are easy to use, even for complete novices, and they regulate heat well.
Starting early in the day will ensure that the turkey is finished by dinnertime because smoking a turkey can take a while. Typically, it takes at least 5 hours to smoke an average sized turkey at 250 degrees F. Plan on having your turkey cook for about 25-30 minutes per pound. Depending on the kind of smoker you’re using and how well it maintains a constant temperature, this timing may change. It’s imperative to use a thermometer rather than a clock to gauge when the turkey is ready.
I like to use apple wood to smoke poultry, as it imparts a mild and sweet flavor. Apple wood is readily available in most stores. Other great choices are cherry wood or hickory.
When a thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit, the turkey is done. I use a digital thermometer that I leave in the turkey while it smokes so that I can use a temperature remote from inside the house to keep an eye on its progress.
Since nobody likes a dry turkey, I prefer to baste my smoked turkey, sometimes adding a little chicken broth while it cooks to keep the turkey moist. If you’ve brined your turkey before hand, you can skip the basting step.
Assuming one pound of turkey per person will help you determine the approximate size of turkey you will need. If you want a lot of turkey left over, plan on 1 1/2 pounds of turkey per person.
This recipe is delicious as-is, but you can also customize the flavors to your tastes if you prefer.
- Spice Rub: If you’re not in the mood for barbecue, this recipe also tastes great with blackened, Creole, or Cajun seasoning.
- Brine: You can vary the taste of the brine by adding different fruits, like pears or apples, or utilizing different herbs and honey as a sweetener.
- Stuffing: You can try other ingredients like apples, a halved head of garlic, carrots, orange slices, or leeks instead of stuffing the bird with onion and lemon.
The end result is a beautifully browned turkey that’s tender, juicy and full of flavor. A smoked turkey is always a good choice, and I appreciate that it clears up some oven space so I can bake the sides and desserts for the big feast.