If you’ve always wanted to smoke your own turkey, this tutorial will show you how easy it can be to make the best turkey you’ve ever had!
Not only will this be the best smoked turkey you’ve ever had, but it will also be the best Thanksgiving turkey you’ve ever tasted. Get ready for a Thanksgiving dinner that will wow!.
Smoked Turkeys have something of a mystique surrounding them. Eight weeks before Thanksgiving, people swarm to a nearby store to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why so few people try to smoke themselves, considering how easy and forgiving the process is.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?.
Smoking a turkey is a delicious way to celebrate Thanksgiving. But what if you don’t have time to smoke it on the big day itself? Can you smoke a turkey the day before Thanksgiving and reheat it the next day?
The answer is yes, you can absolutely smoke a turkey the day before Thanksgiving. In fact, it can be a great way to save time and ensure that your turkey is perfectly cooked
Here’s a comprehensive guide on how to smoke a turkey the day before Thanksgiving and reheat it the next day:
Before You Smoke:
- Brine your turkey. This will help keep the turkey moist and flavorful during the smoking process.
- Choose your wood. Hickory, apple, or pecan wood are all good choices for smoking turkey.
- Set up your smoker. Make sure your smoker is clean and preheated to the desired temperature.
Smoking the Turkey:
- Smoke the turkey at 225 degrees Fahrenheit for about 1 hour per pound.
- Check the internal temperature of the turkey using a meat thermometer. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast and the thickest part of the thigh.
- Remove the turkey from the smoker and let it rest for at least 30 minutes before carving.
Reheating the Turkey:
- Preheat your oven to 350 degrees Fahrenheit.
- Place the turkey in a roasting pan and add 1/2 cup of chicken broth.
- Cover the turkey with foil and bake for 30-45 minutes, or until heated through.
- Remove the foil and let the turkey rest for 10 minutes before carving.
Tips for Reheating:
- Don’t overcook the turkey. Overcooked turkey will be dry and tough.
- Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast and the thickest part of the thigh.
- Let the turkey rest for 10 minutes before carving. This will allow the juices to redistribute, making the turkey more tender and moist.
Additional Resources:
- Smoking Turkey the Day Before Thanksgiving: https://www.smokingmeatforums.com/threads/smoking-turkey-the-day-before.318266/
- Can you smoke a turkey the day before Thanksgiving?: https://www.reddit.com/r/smoking/comments/5anqc3/smoke_thanksgiving_turkey_a_day_ahead/
By following these tips, you can smoke a delicious turkey the day before Thanksgiving and reheat it the next day for a stress-free and delicious Thanksgiving meal.
How to Smoke a Turkey Breast
Is a whole bird too much for your group? If you’re craving smoked turkey but don’t want the whole bird, there are other options available.
You can also use a bone-in turkey breast o make smoked turkey breast. You can still stuff the cavity full of goodies if you’d really rather have just the white meat.
How long to smoke a turkey?
The size of the turkey is the main factor that determines how long it takes to smoke. It goes without saying that you should make sure the frozen turkey is fully thawed before using it.
The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it. This takes the guesswork out of it no matter what the size of your bird.
A good second choice would be to use an inexpensive instant-read thermometer to take occasional readings of the dark meat and white meat both.
If you’re trying to figure out when to have your meal, smoked turkey is a great option because you can cook it in advance and reheat it without it drying out. It won’t be fast, but it’ll take some of the guesswork out of your feast day.
To reheat a whole smoked turkey that has not been frozen, preheat your oven to 375ºF. Toss in a cup of chicken or turkey stock and cover with foil, then place the turkey in a roasting pan with a rack.
Check the turkey at 30 minute intervals until the internal temperature of the turkey reaches 145F. This will likely take about 10 to 15 minutes per pound.
Reheating smoked turkey will not result in as crispy skin as it does when it is first taken out of the smoker, but you can add a little crunch by broiling it for a few minutes under careful observation.
Do NOT walk away from a turkey that is under the broiler or get distracted. That is a a recipe for a burnt turkey.
I have to say that this is a pretty good option for leftover turkey because that’s how I judge every turkey. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches? Hello!.
And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD. Do not forget to save those turkey bones for some incredible turkey pho .
When looking for the ideal side dish to pair with your exquisitely smoked turkey, look no further than our Twice Baked Mashed Potatoes. If you’ve concentrated all of your culinary efforts on the main course and sides and don’t want to spend too much time making your cocktails, this Bourbon Apple Cider is a fantastic choice. It’s also very flavorful.
After patting the turkey dry, place it, breast side up, on a roasting rack inside a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
This will help produce crispy skin and juicy meat. Make note of the number of pounds of turkey you have. This will determine your cook time.
As directed by the manufacturer, preheat your smoker to 250°F on the day of smoking, or prepare a bed of low coals off to the side of a grill. Either way, use apple wood chips to smoke the turkey for 30 minutes before putting it in the smoker.
Stuff the onions, apples, and garlic in the cavity of the turkey. Pour the peanut oil over the dehydrated turkey and coat its exterior with granulated onion, garlic, and salt.
Put the turkey in the smoker and smoke it for 30 to 40 minutes per pound, or until the instant read thermometer (also called a stay-in-the-bird probe thermometer) reads 160°F or the thigh thermometer reads 18ºF.
Using silicone oven mitts or two sets of sturdy tongs, carefully transfer the smoked turkey to a rimmed half sheet pan or a clean roasting pan. Before slicing, tent the turkey loosely with aluminum foil for 30 minutes to allow the juices to redistribute. This also makes the meat easier to slice evenly.
Save the turkey drippings to use in smoked turkey gravy or to roast vegetables for added flavour. I’m particularly fond of potatoes roasted in the smoked turkey drippings.
Smoked Turkeys have something of a mystique surrounding them. Eight weeks before Thanksgiving, people swarm to a nearby store to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why so few people try to smoke themselves, considering how easy and forgiving the process is.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?.