The ideal turkey to serve for Thanksgiving or other special occasions is this recipe for smoked turkey. The entire turkey tastes like it came from a fine dining establishment, and the meat is succulent and flavorful. I promise that this smoky turkey will elevate your holiday feast to new heights!
Thanksgiving turkey cooked at home is the best! This recipe for smoked turkey won’t scare you; in fact, it will help you make the best smoked turkey you’ve ever had! It’s possible to smoke a turkey and cook it in your kitchen at the same time.
It is possible to prepare a smoked turkey at home using any kind of deck grill. Since you never forget your first, our first smoked turkey was actually cooked on our old gas grill and is still one of the best smoked turkeys I’ve ever had.
I now prefer to use my Camp Chef SmokePro pellet smoker because it reduces the amount of babysitting I have to do by maintaining the temperatures and smoke for me. However, you can use any kind of smoker you own, including a gas or charcoal grill, to prepare this smoked turkey. The most crucial thing is to use a grill that allows you to add wood smoke, maintain steady temperatures, and produce indirect heat.
There is a ton of information in the post below to help you get the best smoked turkey around. Before smoking your first bird, please take the time to read the whole post. It will be easier for you to avoid any problems on the big day if you follow all of the advice listed below.
Smoking a turkey is a delicious way to cook it, but it’s important to let it rest after it’s done cooking. This allows the juices to redistribute and settle, resulting in a more tender and flavorful bird.
How Long to Rest a Smoked Turkey
The general rule of thumb is to rest a smoked turkey for at least 20 minutes, but you can rest it for longer if you have the time. Some people even like to rest their turkey for several hours.
Here are some factors to consider when deciding how long to rest your smoked turkey:
- The size of the turkey: Larger turkeys will take longer to rest than smaller turkeys.
- The temperature of the turkey: A hotter turkey will take longer to rest than a cooler turkey.
- Your personal preference: Some people prefer to rest their turkey for a shorter amount of time, while others prefer to rest it for a longer amount of time.
How to Rest a Smoked Turkey
To rest a smoked turkey, simply remove it from the smoker or grill and place it on a wire rack to allow air to circulate around it. You can cover the turkey with foil to keep it warm, but don’t wrap it tightly.
Tips for Resting a Smoked Turkey
- Rest the turkey in a warm place, such as on the counter or in a warm oven.
- Don’t carve the turkey until it has had a chance to rest.
- If you are short on time, you can rest the turkey for a shorter amount of time, but it will not be as tender and flavorful.
Frequently Asked Questions
- How long does it take to smoke a turkey?
The amount of time it takes to smoke a turkey will vary depending on the size of the turkey and the temperature of the smoker. A general rule of thumb is to allow 30 minutes per pound of turkey.
- What temperature should I smoke a turkey at?
The ideal temperature for smoking a turkey is between 225°F and 250°F.
- What kind of wood should I use to smoke a turkey?
Hickory, apple, and oak are all good choices for smoking turkey.
- How do I know when the turkey is done smoking?
The turkey is done smoking when the internal temperature reaches 165°F.
- What should I do with the drippings from the turkey?
The drippings from the turkey can be used to make gravy or sauce.
Resting a smoked turkey is an important step in the cooking process. By allowing the turkey to rest, you will ensure that it is tender, juicy, and flavorful.
Preparing the Turkey for the Smoker
Before that gorgeous, fresh turkey goes on the grill, follow these steps.
- Thaw the turkey. Give yourself plenty of time to properly defrost your turkey. When to transfer your turkey from the freezer to the refrigerator before cooking is explained below. If the bird weighs fifteen pounds, refrigerate it the Sunday before Thanksgiving.
- Remove innards. After the turkey has completely defrosted, take it out of its packaging and remove the giblets and neck from its interior. Should your turkey have been brined, gently give it a cold water rinse on the outside.
- Pat dry and tie. Next, use a paper towel to gently pat the turkey all over. Use butcher’s twine to bind the legs together, and tuck the tips of the wings behind the shoulder joint. This will lessen the chance of the tips burning and make the final bird look more exquisite.
- Season. At this point, I like to rub some olive oil or melted butter on the bird’s exterior before seasoning it all over with either Sweet Rub or Smoked Turkey Rub. If your turkey was brined, it will be well-seasoned and won’t need any extra seasoning on the outside. For crispier skin, I would still lightly coat with melted butter or olive oil.
Catching the Smoked Turkey Drippings
To collect the drips and maintain a moist smoking environment, make sure you have a drip pan ready. I place a pan made of aluminum on the grill to place underneath my turkey.
When the smoke first appears, add several cups of water to the pan. This water will probably evaporate while the food is smoking, so be ready to add more water and always have a few cups in the pan. Utilize those delicious drippings from your cooked turkey to create the most delicious Smoked Turkey Gravy you’ve ever tasted!