What Is The Best Size Turkey For Smoking
I do not suggest smoking a turkey larger than 15-pounds for food safety reasons because it will take too long to cook.
The turkey will be sitting in the unsafe zone for too long, and you would risk bacteria growing.
However, check out this smoked spatchcock turkey recipe if you want to smoke a larger turkey. It is a flattened turkey cooked at a higher heat, so it is safe to eat.
If you need to smoke more than a 15-pound turkey, smoke more than one turkey. For example, if you need 25 pounds of turkey to feed everyone, smoke a 12-pound turkey and a 13-pound turkey. Super easy, right?
Preparing The Turkey For The Smoker
Heres what youll need to do next before that gorgeous, fresh turkey goes on the grates.
Cajun Smoked Turkey Recipe
Each Thanksgiving I look forward to firing up the smoker and seeing what new turkey creation I can come up with to throw in there. So far I’ve done well with an apple-brine and honey-brine, but I took things to a whole new level this year with a Cajun-inspired smoked bird.
In lieu of a brine, a spicy butter and beer based liquid was injected all over this turkey, which was then coated in a rub and smoked for three hours.
While past birds have had a more subtle flavor, this one came out packing a punch. The injection left the meat juicy and heavily spiced throughout, giving it a heat that was always present, but not so strong that it overwhelmed the light smokiness. The skin was also fantasticyou’ll want to eat it by itself.
With such great successand easier and faster than briningI’ve found a new method to keep my turkey experimentation going for years on end. Now if only Thanksgiving happened more often!
Recipe Facts
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One 12-ouncebottle beer, at room temperature
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1/2cupbutter, melted
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1tablespoonliquid crab boil
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1tablespoonLouisiana-style hot sauce
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1tablespoonKosher salt
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One 12 to 14 poundnatural turkey, rinsed and patted dry with paper towels
For the rub
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1/4teaspoon freshly ground black pepper
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1/8teaspooncayenne pepper
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2fist-sized chunks of apple wood or other light smoking wood
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Is Pink Meat Safe
When preparing our grilled turkey recipe or smoked turkey recipe, you might wonder if it is ok that some of the meat is pink. Yes, it can be, according to the US Department of Agriculture .
First of all, some turkey meat is naturally pink. According to the USDA The color of cooked meat and poultry is not always a sure sign of its degree of doneness. Only by using a food thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef, or veal can remain pink even after cooking to temperatures of 160°F and higher. The meat of smoked turkey is always pink.
In addition, smoked meat turns pink due to a chemical reaction with the combustion gases and the smoke and the meat. For the Ultimate Turkey, we take the bird off at 160°F and it will rise to 165°F even if it is off the cooker.
How To Smoke A Turkey On A Grill
If youre looking to add a smoked turkey to your Thanksgiving feast and concerned, dont worry its easier than you think! All you need is a grill and some basic supplies. In this blog post, Ill walk you through the steps of smoking a turkey on a grill.
So read on, and get prepared to add some delicious smoked flavor to your Thanksgiving feast!
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What Do You Stuff A Turkey With
We dont stuff anything in the big beast. We dont notice the VERY slight flavor it may impart after smoking. If you must, feel free to add some aromatics like rosemary and thyme or even garlic and onions. Just dont stuff it full as you need space for the air to circulate. Feel free to brine it prior if thats your thing . Dont try and make stuffing in the cavity and it wont be finished cooking when the turkey is ready to be pulled.
Learn How To Cook A Turkey In A Gas Grill
The following steps will give you what you need to make a good looking,great tasting whole grilled turkey. This works best when using a largergas grill with multiple burners that can be controlled separately.
It’salso easiest if the burners are located on the left, right and centerinstead of in the front and the back.
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Whole Smoked Turkey Temperature
The thickest part of the leg should register 165 degrees F on a digital thermometer. Take the temp on both sides of the birds . Youll use the lowest temperature as the temperature. We typically start measuring the temp about an hour before its suppose to be done, to avoid overcooking. Each bird has a unique shape and size so this helps overcome these oddities.
How Long To Cook A Turkey On A Pellet Grill
The cooking process for smoking a turkey on a pellet grill for this recipe is 4.5 to 5 hours at 225 degrees F for an 8.5-pound turkey, or until it reaches 165 degrees internal temperature with a temperature probe. A 15-pound turkey will take about 7.5 hours.
To figure out the exact time for the exact size of the bird, as a general rule of thumb, cook turkey for 30 minutes per pound at 225 degrees F.
If you cook it at 250 degrees, it will be 25 minutes per pound.
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How To Grill A Turkey Breast
If youre hosting a smaller group for Thanksgiving this year, grilling a whole turkey might be more food than you need or want. To avoid a fridge full of leftovers – try grilling a turkey breast, which depending on the size of your groups appetite is perfect for about 4-6 people and takes much less time to cook than a traditional, whole turkey.
I created a flavorful compound butter using citrus and fresh herbs, half of which is used to rub between the skin and the meat, and the other half is melted and basted on to the skin of the turkey to create a flavorful, crisp, golden brown skin, which in my humble opinion is the best part of the turkey anyway.
This recipe is prepared on a charcoal grill but you can easily adapt this for a gas grill like the Genesis II, or even a Weber smoker. Start by creating a medium-hot fire with an indirect cooking zone. I like to use the Weber char-baskets to bank the charcoal to each side of the grill, and a large disposable drip pan in the middle.
Soak apple or cherry wood chips in water for about 30 minutes, then sprinkle the drained wood chips on the charcoal. Once the wood is smoking and the temperature is set with your iGrill, place your turkey breast upright on the grill over the indirect zone, it should be able to stand up on its own but you can use a roast holder if you need. Close the lid and let the turkey breast do its thing.
Our Test Kitchen’s Step
Oven-roasted turkey is a Thanksgiving classic, but learning how to smoke a turkey is a great way to mix up your holiday menu.
Smoking your turkey infuses the bird with sweet and smoky flavors, helps keep the meat juicy and frees up oven space for all those other tasty Thanksgiving recipes.
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Wood Pellets: What Wood To Use For Smoked Turkey And How Much Is Needed
We know that the pellets burn at about a pound per hour when the smoker is at 225 degrees at comfortable outdoor temperatures.
Today were smoking at 250 degrees, for 30-40 minutes per pound.
For this reason, I recommend a 20 pound bag of pellets, just to be sure. Refill the hopper to the brim with pellets or wood chips.
Catching The Smoked Turkey Drippings
Make sure you have a drip pan at the ready to catch the drippings as well as keep your smoker environment moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy youve ever had!
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The Best Smoked Turkey
Mix up your Thanksgiving Dinner Recipe this year by serving a smoked turkey recipe. This smoked turkey is coated in a homemade BBQ Rub and smoked low and slow, to create a perfectly seasoned crust to compliment the juicy interior.
Smoke a turkey and leave your oven open for all the other Thanksgiving recipes you have on tap this year! Other turkey recipes to check out: Smoked Turkey Legs and Instant Pot Turkey. Or switch is up and make Smoked Rack of Lamb, smoked beef tenderloin, Smoked London Broil or smoked prime rib.
Learn To Control The Temperature
The hardest part of smoking a turkey on a kettle grill is learning to control the ambient temperature inside the grill. If your grill has a temperature sensor in the lid, that helps to keep an eye on things. If not, use a probe thermometer.
A kettle grill doesnt come with a temperature control, so what do you do? You use the top ventthe one in the lidto increase or restrict air flow through the grill.
Before putting the turkey on to smoke, put the top lid on the grill so that the top vent is positioned on the opposite side of where the coals are banked. Open the holes of the vent in the lid all the way. If your grill doesnt have a thermometer in the lid, stick the probe thermometer sensor through the vent, so it reads the ambient air temperature.
The ambient temperature inside the grill should be hot at first, around 450-500. Close the top vent. The temperature will drop as the coals are denied oxygen. Get the temperature to 300-325, and then adjust the top vent to hold the temperature in that range. Continue to monitor the temperature and make adjustments to keep it in that range for 5-10 minutes.
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What Size Turkey Do I Need For Smoked Turkey
Its best to use a 10 to 12 pound turkey, which feeds 7 to 8 people. A larger turkey may lead to food safety issues, as a turkey must reach 140°F within 4 hours. Harmful bacteria starts to multiply as meat stays in the temperature danger zone for over 4 hours. Remember the 4-hour window for smoked meats.
Ben Franklin And The National Bird Was He Serious About Turkey
It is often said that Benjamin Franklin preferred the turkey to the eagle as our national bird, but it is not clear that he was serious. The notion comes from a letter he wrote to his daughter, Sarah Franklin Bache , on January 26, 1784, two years after the eagle was named the national bird. In the letter he is critical of the eagles habits and the artwork depicting it, perhaps mocking the fact that it took six years for Congress to chose a national bird. It sounds to me as if Franklin, known for his wit, was exercising it well:
For my own part I wish the Bald Eagle had not been chosen the Representative of our Country. He is a Bird of bad moral character. He does not get his Living honestly. You may have seen him perchd on some dead Tree near the River, where, too lazy to fish for himself, he watches the Labour of the Fishing Hawk and when that diligent Bird has at length taken a Fish, and is bearing it to his Nest for the Support of his Mate and young Ones, the Bald Eagle pursues him and takes it from him.
With all this Injustice, he is never in good Case but like those among Men who live by Sharping & Robbing he is generally poor and often very lousy. Besides he is a rank Coward
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What Is The Difference Between White Meat And Dark Meat
As much as we are fascinated with breasts in this easily titillated society, I should set the record straight: Technically a turkey has one large breast divided by a breast bone. So as to not confuse, I shall be technically incorrect in this article and refer to each pectoral muscle as a separate breast.
Turkey breasts are called white meat because the muscles are paler than the meat of the legs and thighs. Thats because domesticated turkeys cant fly, so their legs and thighs get more exercise than the breasts and wings. As a result, the muscles of the legs and thighs must be more efficient at using oxygen for continuous muscle contractions over an extended time. These slow-twitch muscles fire slowly and fatigue slowly, so they need more oxygen for fuel. To supply this oxygen they have more myoglobin and fat in them. Myoglobin is a pink protein liquid that stores oxygen brought to it by the blood, and fat is a storehouse of fuel. The pink liquid in the plastic bag the bird comes in is myoglobin. Dark meat is pink when cooked medium rare just like pork, but for safety reasons we cook it well past pink until it turns gray.
Breast meat is made of fast-twitch pectoral muscles that are good at short bursts of rapid contraction, but they fatigue quickly. They dont need much oxygen so they have much less of the pink myoglobin leaving the meat white when cooked.
What Is A Good Side Dish To Serve With Turkey
My favorite side dishes to serve with this delicious turkey are Oven-Roasted Potatoes, Carrot Salad, Coleslaw, Baked Beans, mashed potatoes, peas and carrots, Mustard Beans, and of course, a fresh green salad with homemade dinner buns.
Don’t forget dessert this holiday season! Try Crustless Pumpkin Pie or Smoked Pumpkin Pie!
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Basting The Turkey While It Cooks
After an hour on the smoker were going to hit the turkey with a simple butter herb and garlic baste to help the skin get nice and crispy.
Melt the butter in a small saucepan and then add a few cloves of garlic and a bunch of fresh herbs and cook on low for a few minutes to flavor the butter.
Use a basting brush or mop to gently drip the butter on to the turkey. You can spread it around if you want but I find this just washes the rub off.
This is also a good time to insert a thermometer probe into the thickest part of the breast.
Just make sure you arent touching bone as this will put the temperature reading way off.
Keep smoking until the breast hits 165°F internal. You can hit it once more with the butter baste although it shouldnt be required for nice crispy skin.
What Are The Best Wood Pellets To Smoke A Turkey
Pellet smokers are all the rage these days, and for good reason. They offer a convenient, easy-to-use alternative to traditional charcoal grills and can produce some truly exceptional results.
However, not all wood pellets are created equal when it comes to smoking turkey. For the best flavor, look for pellets made from 100% hardwood, such as hickory or mesquite.
Other good choices are applewood and cherry wood.
Traeger also has a Turkey blend, which is fantastic if you can find it. It has a combination of oak, hickory, maple, and rosemary. It adds incredible flavor.
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