This “How to Smoke a Turkey” tutorial will show you how simple it is to make the best turkey you’ve ever had if you’ve always wanted to make your own!
This will be the best Thanksgiving turkey you’ve ever tasted, in addition to being the best smoked turkey you’ve ever had. 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, given how simple and forgiving the smoking process is, so few people attempt to do it themselves.
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?.
Hey there, fellow smoking enthusiasts! Today, we’re diving deep into the world of smoked turkey, specifically addressing the age-old question: should you smoke your turkey in a pan?
While some folks swear by using a pan, others prefer the direct-on-the-grates approach. Both methods have their merits, and the best choice ultimately depends on your personal preferences and setup
Smoking in a Pan:
- Pros:
- Easier cleanup: No need to scrub those grates! The pan catches all the drippings, making post-feast cleanup a breeze.
- More even cooking: The pan helps distribute heat more evenly, leading to a more consistently cooked bird.
- Flavorful drippings: Those delicious drippings can be used to make gravy, baste the turkey, or even roast veggies for an extra flavor boost.
- Cons:
- Less crispy skin: The pan can prevent the skin from getting as crispy as it would directly on the grates.
- Potential for flare-ups: The drippings can cause flare-ups if they come into contact with the heat source.
Smoking Directly on the Grates:
- Pros:
- Crispier skin: The direct heat allows the skin to get nice and crispy, perfect for those who love a bit of texture.
- Less mess: No pan means less cleanup!
- Cons:
- Uneven cooking: The turkey may cook unevenly, especially if it’s not positioned correctly on the grates.
- Flare-ups: The drippings can cause flare-ups if they come into contact with the heat source.
- Difficult cleanup: Those grates can be a pain to clean after all the drippings have caramelized.
The Verdict:
So, should you smoke your turkey in a pan? It depends!
- If you prioritize cleanup and even cooking, go for the pan.
- If crispy skin and minimal cleanup are your top priorities, opt for the direct-on-the-grates method.
- If you’re using a charcoal smoker, consider using a pan to avoid flare-ups.
Pro Tip:
No matter which method you choose, make sure your smoker is maintaining a steady temperature of 225°F to 250°F. This will ensure that your turkey cooks evenly and safely.
Bonus Tip:
Use a drip pan underneath your turkey, whether you’re using a pan or not. This will catch any drippings and prevent flare-ups.
Happy smoking!
P.S. Don’t forget to check out our awesome smoked turkey recipe for some inspiration. It’s guaranteed to impress your taste buds and leave you craving more.
Smoked Turkey Breast vs. Smoked Whole Turkey
You can absolutely, positively use my drumstick removal method before smoking the turkey. I’ve done it both with the drumsticks attached and detached and had good results both ways.
When detached, the drumsticks cook a little faster, so if they are cooked for the same length of time as the larger portion of the bird, they will be more “done” when the breast meat is almost done. This is exactly how I prefer my turkey. Choose accordingly.
I also do not recommend trussing the bird or otherwise tying the legs together. The dark meat cooks more slowly when the bird is trussed; it cooks at a slower rate than white meat.
Although it may not have the same aesthetic appeal as a trussed bird, eating a bird with its legs free is far safer!
You can also use a bone-in turkey breast to make smoked turkey breast. If you would really rather have just the white meat, you can still fill the cavity with all the goodies.
Do I need to brine a turkey to smoke it?
My short answer is no. That said, you can certainly brine your turkey if you prefer it that way.
The longer version is that I don’t find brining to the worth the effort and mess it creates. Although some people vouch for it, I believe it adds unnecessary effort to something that is already quite tasty without it.
You can dry brine the turkey by following the directions in my post on smoked whole chicken if you want the brining effect without the mess. Just follow the instructions there, but size up in proportion to the weight of your turkey.
I know that people often brine their turkey because they’re afraid the roasting process will dry it out. The truth is that roasted turkey can often get a little dry.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
Should you cook a turkey on a rack or pan?
How do you keep a turkey moist when smoking?
Should I cook my turkey in a Traeger pan or without a pan?
Can I smoke my turkey directly on the rack?