This smoked turkey recipe is exceptionally juicy with incredibly flavorful skin. It is brined overnight and seasoned with a delicious turkey seasoning. Then, it’s smoked and basted the day of for about 6 hours.
Smoking a turkey low and slow is an excellent way to achieve juicy, flavorful results that will leave you saying goodbye to dry, overcooked Thanksgiving turkeys forever. This guide will walk you through the entire process, from choosing the right turkey to achieving the perfect crispy skin.
Why Smoke a Turkey Low and Slow?
Smoking a turkey low and slow offers several advantages over traditional oven-roasting:
- Juicier Meat: The low and slow cooking process helps retain moisture, resulting in a succulent and flavorful turkey.
- Enhanced Flavor: The smoke infuses the turkey with a rich, smoky flavor that complements the natural taste of the bird.
- Crispy Skin: The low and slow method allows for the skin to crisp up beautifully without drying out the meat.
- Stress-Free Cooking: Smoking a turkey is a relatively hands-off process, freeing you up to prepare other dishes or simply relax while the turkey cooks.
Choosing the Right Turkey
For the best results, choose a fresh, uncooked turkey that is free of brining or pre-seasoning. Brined turkeys can become overly salty when smoked, and pre-seasoned turkeys may not allow you to control the final flavor profile.
Preparing the Turkey
Brining (Optional): If you choose to brine your turkey, use a simple brine solution of water, salt, sugar, and spices. Brine the turkey for 24 hours in the refrigerator, ensuring the brine completely covers the bird.
Drying the Turkey: After brining or rinsing (if not brined) thoroughly pat the turkey dry with paper towels. This step is crucial for achieving crispy skin.
Seasoning the Turkey: Apply a generous amount of your favorite poultry rub or seasoning to the turkey, ensuring it covers all surfaces. You can also add additional seasonings to the cavity, such as herbs, garlic, or citrus slices.
Spatchcocking (Optional): Spatchcocking involves removing the backbone and flattening the turkey, allowing for faster and more even cooking. This technique is especially beneficial for larger turkeys.
Smoking the Turkey
Preparing the Smoker: Preheat your smoker to 225°F (107°C). Use indirect heat, meaning the coals or wood chips are not directly under the turkey.
Smoking the Turkey: Place the turkey on the smoker grate, breast-side up. Monitor the temperature using a reliable meat thermometer inserted into the thickest part of the thigh.
Cooking Time: The cooking time will vary depending on the size of the turkey. As a general guideline, allow 30 minutes per pound for an unstuffed turkey and 40 minutes per pound for a stuffed turkey.
Checking for Doneness: The turkey is done when the internal temperature reaches 165°F (74°C) in the thigh and 155°F (68°C) in the breast.
Resting the Turkey: Once the turkey is done, remove it from the smoker and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Tips for Crispy Skin
- Dry the turkey thoroughly before seasoning.
- Use a high-quality poultry rub or seasoning that includes baking powder.
- Spray the turkey with cooking spray or oil before and during the smoking process.
- Let the turkey rest uncovered for at least 30 minutes before carving.
Additional Resources
- Ultimate Smoked Baked Bean Recipe with Bacon and Jalapeno!
- UPDATED 12/21 – New Rubs and Seasonings Coming Soon!!
Smoking a turkey low and slow is a rewarding experience that yields a delicious and juicy bird that will impress your family and friends. By following the steps outlined in this guide, you can achieve perfect results every time. So, fire up your smoker and get ready to enjoy the best turkey you’ve ever had!
Ingredients Needed for a Smoked Turkey
This recipe for smoked turkey requires several steps, but the good news is that many of the ingredients are the same!
- Turkey– this recipe calls for a 12-15 pound whole turkey. Be sure you find a turkey that is untreated. Some turkeys come pre-brined and we don’t want that. If you serve this turkey with sides, it should serve 12 to 15 people.
- Ingredients for the Brine: Water, salt, rosemary, thyme, peppercorns, garlic, and onions are the ingredients of the smoked turkey brine that you will use for your bird.
- Don’t skip the turkey seasoning; it gives the dish a ton of flavor. The most flavorful seasoning for turkey that goes so well with turkey and other poultry is this one. It is a combination of sweet + savory. Please please make it! .
- Garlic and Onions: You’re going to stuff your turkey with garlic and onions. Don’t skip this; it gives your turkey and gravy the best flavors.
- Salted butter– oh butter, how we love you. Before smoking your turkey, you will insert a small amount of butter beneath the skin.
- Chicken broth: You will use this to create a light basting liquid. If you don’t have chicken broth, any type will do! .
- Fresh herbs: For this recipe, we use fresh thyme, fresh rosemary, and fresh sage. They appear in the recipe in a few different places.
Do smoked turkeys taste good?
Smoked turkeys are absolutely delicious. They absorb the flavor of any prior dry or wet brining as well as the flavor of the smoking pellets used.
How do you keep a turkey moist after smoking?
FAQ
Should I put a pan of water in my smoker for a turkey?
Should I wrap my turkey in foil while smoking?
Does smoking a turkey keep it moist?