| For generations people have been dropping turkeys | | | | safe to eat no matter the color. |
| into the oven and roasting for hours. They use | | | | Make sure you have everything together before you |
| stuffings and little pop up timers. Guess what? You | | | | start. The turkey needs to be completely thawed. |
| can make a great turkey this way. But wouldn't it be | | | | Remove all the stuff inside and trim off any excess |
| great to go one step better? Smoked turkey is | | | | skin. Remove any pop up timer devices, wash in cold |
| more flavorful and is tenderer than oven roasting. | | | | water and pat completely dry. |
| Breaking away from tradition can be hard but I'm | | | | Prepare your smoker. You will want to build a fire to |
| here to walk you through the process. | | | | hold a steady temperature right around 230 degrees |
| When cooking your turkey in the Smoker you need | | | | F. Since most smokers start hot and cool down as |
| to make sure to cook it to an internal temperature | | | | the fire settles into a good smoke that you plan on |
| of 165 degrees F. This means that the coldest part | | | | putting the turkey in at about 250 degree F and let |
| of the turkey is 165 degrees F. This isn't a | | | | the smoker drop down to the cooking temperature. |
| suggestion. Test in at least two places and | | | | Use a smoker that will supply you with a consistent |
| remember that turkey bones heat faster so keep | | | | heat, like a Bradley Smoker. |
| the thermometer away from bone and white meat | | | | Putting the turkey in at this point will give you a |
| cooks faster than dark meat. Run the smoker at | | | | great meal. However there are several options you |
| temperature range of 220 degrees F to 240 degrees | | | | can follow to enhance the flavor of your bird. One |
| F. Plan on 30 to 40 minutes per pound. | | | | option is to use a brine. This will require you to soak |
| What you need to smoke a turkey: | | | | the turkey in the brine for a good 24 hours before |
| The first thing in you need for a great smoked | | | | you cook. You could also apply your favorite dry rub. |
| turkey is a good turkey. Now whether you are going | | | | Of course the simplest method would be to brush |
| to hunt your own or buy one, you want a fresh | | | | some olive oil to keep the skin moist and help your |
| turkey. A free range Turkey is what to look for. | | | | turkey develop a rich deep tan. |
| Now I know this isn't always cheap or easy but if | | | | Put the turkey in the smoker breast side up. You can |
| you can then I recommend it. If you do pick up a | | | | use a roasting pan or heavy foil to help reduce any |
| frozen turkey always follow the instructions for | | | | mess or just set it on the rack. |
| defrosting. Also do not get too large of a turkey. A | | | | Wash everything. Once I get a piece of poultry on |
| 20 pound turkey will take 10-14 hours and larger | | | | the grill or in the smoker I like to sterilize everything |
| turkeys greatly increase food contamination risks. A | | | | that might have come into contact with it. Salmonella |
| 12-16 pound turkey will be good. | | | | is not something to take lightly. Once everything is |
| You also need a smoker, a good meat thermometer, | | | | completely clean you can relax. Check the smoker |
| a good hardwood like cherry or apple, and patience. | | | | temperature every hour or so to make sure it's |
| For the smoker you can use a kettle style grill if you | | | | behaving properly but you won't need to do anything |
| are familiar with low temperature cooking in it. Most | | | | with this turkey for several hours. |
| people don't do turkeys very often so even if you | | | | Calculating 30 minutes per pound at about 230 |
| are a master of smoked brisket or low n' slow | | | | degrees F, determine the approximate time that the |
| barbecue ribs you should pay particular attention to | | | | turkey could be ready at the earliest. This is when |
| what you are doing. Nothing can take the place of | | | | you want to start testing the Turkey to see if it is |
| experience. | | | | done. Using a good meat thermometer to test the |
| The good meat thermometer is a must. It should | | | | internal temperature turkey in two different places, |
| read fast and be very reliable. For the wood I | | | | leaving the thermometer in long enough to get a |
| recommend a fruit wood because the flavor works | | | | good reading. Remember, don't test too close to |
| best with turkey. Something like a cherry or apple | | | | bone. When you have two reading about 165 |
| would be good, though hickory and oak can add a | | | | degrees F. then you can take the turkey out. |
| nice flavor as well. Be careful not to over smoke a | | | | Let the turkey rest for about 15 minutes and carve. |
| turkey, especially if you are doing a long smoke. | | | | Giving the turkey a rest will allow the meat to relax, |
| Smoked turkey has a different color and texture | | | | the juices to flow and the temperature to come up a |
| than oven roasted turkey. The meat may appear | | | | little and even out. This is one of the secrets to a |
| pink and have a smoother texture. This is normal. | | | | great bird. Don't rush to carve or your turkey will be |
| The smoking process causes a chemical change in | | | | dry. |
| turkey that causes this color change. As long as the | | | | What a great way to start a new family tradition. |
| turkey registers a temperature of 165 degrees F. it is | | | | |