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 great way to achieve juicy, flavorful meat with crispy skin. But what about a 22-pound spatchcocked turkey? How long does it take to smoke, and what are some tips for achieving the perfect result?
Time Estimation
Based on the information from the provided URLs and expert opinions, here’s an estimated smoking time for a 22-pound spatchcocked turkey:
- Total Time: 6-7 hours at 275℉-300℉
- Phase 1: 2 hours at 275℉ with the skin side down
- Phase 2: 4-5 hours at 275℉-300℉ with the breast side down
- Final Phase: 30-45 minutes at 350℉-375℉ to crisp the skin
Note: This is just an estimate, and the actual cooking time may vary depending on factors such as your smoker, the temperature, and the size of the turkey. It’s always best to use a meat thermometer to ensure the turkey is cooked to an internal temperature of 165°F in the breast and 175°F in the thigh.
Tips for Smoking a 22-Pound Spatchcocked Turkey
Here are some additional tips for smoking a 22-pound spatchcocked turkey:
- Brine the turkey overnight: This helps to keep the meat moist and flavorful.
- Pat the turkey dry before smoking: This will help the skin to crisp up.
- Use a smoker box or wood chips to add flavor: Choose a wood that complements the flavor of turkey, such as hickory, apple, or oak.
- Baste the turkey with butter or olive oil during the smoking process: This will help to keep the skin moist and prevent it from drying out.
- Monitor the temperature closely: Use a meat thermometer to ensure the turkey is cooked to the proper internal temperature.
- Rest the turkey for 30 minutes before carving: This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Cutting the Turkey in Half
Cutting the turkey in half can help it fit on your smoker and may slightly reduce the cooking time. However, it’s important to note that this may also affect the evenness of cooking. Ensure both halves are of similar thickness and monitor the temperature closely to ensure both sides reach the desired internal temperature.
Additional Resources
Here are some additional resources that you may find helpful:
- SmokingMeatForums.com: https://www.smokingmeatforums.com/threads/general-time-recommendation-for-smoking-a-22-pound-spatchcocked-turkey.318270/
- Reddit – r/smoking: https://www.reddit.com/r/smoking/comments/ywvqbq/how_long_do_i_smoke_a_20_lb_turkey/
- Low & Slow Smoked Turkey: https://www.smokingmeatforums.com/threads/low-slow-smoked-turkey.234506/
By following these tips and using the estimated cooking time as a guide, you can successfully smoke a delicious and juicy 22-pound spatchcocked turkey for your next gathering. Remember to adjust the cooking time based on your specific smoker and the internal temperature of the turkey.
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!
Supplies Needed for a Smoked Turkey
Before preparing your smoked turkey, gather the following ingredients:
For the sake of food safety, make sure the fresh turkey you buy weighs no more than fifteen pounds. I suggest getting two or three smaller birds for Thanksgiving dinner rather than one large one if you’re hosting a large group of people. If you are not sure what size turkey to buy, see the next section about how much turkey to plan per person.
I advise against smoking a turkey heavier than fifteen pounds because it can take too long to cook. You run the risk of bacteria growing and ruining your turkey before it’s done because it will be left in the danger zone for food safety, which is between 40 and 140 degrees Fahrenheit, for an extended period of time.
Roasting two or three smaller turkeys is preferable to one large one. My recipe for Spatchcocked Smoke Roasted Turkey is highly recommended if you’re looking to cook a larger bird. There are no dry breasts on a spatchcocked bird because the bird is flattened and cooked at a higher temperature.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
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