| The turkey is a big, domesticated bird, native to | | | | A turkey should not be stuffed before smoking. |
| North America. Turkey is distinguished by its white | | | | There is also no need to add any special seasoning. |
| plumage and a bare wattled neck and head. The | | | | All that is required is salt, pepper and a little poultry |
| name turkey was first applied to the guinea fowl that | | | | seasoning. You can also add some wine or juices |
| was thought to have originated in Turkey. However, | | | | instead of water for smoking. The turkey can also be |
| the American turkey is a quite different species from | | | | brined before smoking. The brining solution usually |
| the guinea fowl, though the name remained. | | | | consists of water, salt, spices and a little sugar. |
| Smoked Turkey is a popular delicacy in North | | | | However, the turkey should be brined for at least 24 |
| America. It is generally made for large parties, | | | | hours before smoking. |
| especially Thanksgiving. Buying a Smoked Turkey can | | | | Once the required temperature is reached, place the |
| be very expensive. Smoked Turkey can, however, | | | | turkey inside and replace the lid. Smoking time |
| be also made at home. It is a very easy and | | | | depends on the size of the turkey as well as the |
| economical way to enjoy Smoked Turkey. | | | | temperature of the coals, distance of the smoker |
| For making a Smoked Turkey, you need a water | | | | from the heat and the external temperature. A meat |
| smoker. Water smokers can be electric, gas or | | | | thermometer can be used to check whether the |
| charcoal based. Another alternative to a water | | | | turkey is cooked or not. The temperature of the |
| smoker is the indirect smoking method over the grill. | | | | inner thigh should reach 180 degrees F. The turkey |
| Different kinds of woods can also be used, including: | | | | should also look pink and "cooked". There should not |
| mesquite or hickory, chunks of water-soaked | | | | be any rawness to it. It should also be moist and |
| hardwood, or fruitwood. When the wood is added, | | | | tender to taste, not chewy. |
| place a lid on the smoker till the temperature reaches | | | | There are some guidelines for getting a perfectly |
| 250 to 300 degrees F. The temperature can be | | | | Smoked Turkey: ensure that there is no wind, as this |
| checked using an oven thermometer if the smoker | | | | could put out the fire; don't open the smoker's door |
| doesn't have a built-in thermometer. | | | | too many times or for too long; smaller birds less |
| Almost all parts of the turkey, including the breasts, | | | | than 15 lbs are better since larger ones take too long |
| drumsticks and wings, can be smoked. However, | | | | to smoke; thaw a frozen turkey thoroughly before |
| whole turkeys can be smoked provided they are | | | | smoking it; ensure that the temperature is at least |
| lesser than 12 lbs in weight. | | | | 160 degrees, to destroy any bacteria effectively. |