I’ll admit I’ve been a bit intimidated to even attempt roasting a whole turkey. However, as with many things in life, I was overthinking it and failed to notice that the method was the same for other roasted chicken recipes I’ve created, such as this herb-roasted spatchcock and pollo asado with a Peruvian flair. The same steps as turkey – cooking is just (a lot) longer due to the size.
I want to talk about two important topics before I go over how to smoke a turkey: dry brining and olive oil mayonnaise, both of which have been essential to my success when roasting poultry.
A brined turkey will actually cook slightly faster than a non-brined turkey. This is because the salt in the brine helps to break down the muscle fibers, making the meat more tender and juicy. As a result, the turkey will cook more evenly and reach the desired internal temperature more quickly.
However, the difference in cooking time is not significant. You can still use the same general guidelines for smoking a turkey, regardless of whether it has been brined or not.
Here are some general guidelines for smoking a turkey:
- Smoking at 225° – 235°: 21-23 minutes per pound
- Smoking at 245° to 255°: 19-21 minutes per pound
It is important to note that these are just general guidelines. The actual cooking time will vary depending on the size of the turkey, the type of smoker you are using, and the desired level of doneness.
Here are some tips for smoking a turkey:
- Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast and 170°F in the thickest part of the thigh.
- Let the turkey rest for at least 20 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy turkey.
- Serve the turkey with your favorite sides and enjoy!
Additional Resources:
FAQs:
- Q: What is the best way to brine a turkey?
- A: There are many different ways to brine a turkey. You can find a variety of recipes online or in cookbooks.
- Q: How long should I brine a turkey?
- A: The general rule of thumb is to brine a turkey for 12-24 hours. However, you can brine a turkey for up to 48 hours if you want.
- Q: What type of wood should I use to smoke a turkey?
- A: There are many different types of wood that can be used to smoke a turkey. Some popular choices include hickory, apple, and oak.
- Q: What should I serve with a smoked turkey?
- A: There are many different sides that can be served with a smoked turkey. Some popular choices include mashed potatoes, stuffing, and gravy.
Rich in Healthy Fats
Since olive oil is the primary ingredient in olive oil mayonnaise, you can reap the health benefits. The monounsaturated fatty acid in olive oil can aid in the absorption of fat-soluble vitamins and antioxidants.
(Note: I’m not advocating consuming a lot of olive oil mayonnaise or that eating it will provide you with a substantial amount of heart-healthy fat. I’m only saying that consuming foods that are more heart-healthy, you reduce the likelihood of heart related diseases. ).
Lower Saturated Fat Content
Olive oil mayonnaise has a significantly lower saturated fat content. As you may be aware, eating a lot of foods high in saturated fats causes blood vessels to accumulate low-density lipoprotein (LDL), which can cause heart-related problems. Alternatively, olive oil mayonnaise contains heart-healthy monounsaturated fats that support cardiovascular health.