Wrapping Turkey in Butcher Paper: The Secret to Juicy, Flavorful Smoked Birds

Butcher paper may seem like an odd choice for wrapping meat while smoking. But this simple old-school paper has devoted fans swear by it for smoking turkey and other poultry. What makes butcher paper so special? And how exactly do you use it to wrap a turkey for smoking?

I’ll cover all the details below on how butcher paper helps you smoke juicy tender turkeys full of flavor. You’ll learn the pros and cons of butcher paper versus foil. And get a step-by-step guide to wrapping turkey in butcher paper for smoking success.

Why Use Butcher Paper for Smoked Turkey?

Traditional pink butcher paper offers benefits over foil when it comes to smoking turkey or chicken Here’s why it’s a top choice

Allows smoke and moisture to flow through. Foil seals moisture in completely.
Helps poultry retain natural juices without getting soggy.
Promotes an evenly cooked bird without hot or cold spots.
Produces a flavorful, smoke-infused turkey or chicken when used properly.
Prevents the skin from getting rubbery like foil can cause.

Many barbecue chefs swear by butcher paper over foil for large cuts of meat too. But poultry, with its leaner meat and delicate skin, shows off the advantages of butcher paper best.

Pros and Cons of Butcher vs. Foil for Smoked Turkey

Let’s compare the pros and cons of using traditional butcher paper versus heavy-duty aluminum foil for wrapping turkey or other poultry while smoking.

Butcher Paper Pros

Allows good smoke absorption into the meat.
Retains moisture without making meat soggy.
Permeable so turkey doesn’t steam or overcook.
Produces better skin texture.

Butcher Paper Cons

Can dry out if not monitored.
Not as easy to find as foil.
More expensive than foil.
Can tear more easily.

Foil Pros

Widely available.
Inexpensive.
Seals in moisture and juices well.
Speeds cooking by steaming meat.

Foil Cons

Produces mushy, wet meat if left wrapped too long.
Can make poultry skin rubbery.
Prevents smoke absorption when sealed.
Can cause meat to overcook from steam.

Step-by-Step Guide to Wrapping Turkey in Butcher Paper

Ready to wrap your turkey in butcher paper for smoking? Follow these simple steps:

Gather Supplies

Butcher paper sheet 2-3 times longer than the turkey
Scissors
Salt, pepper, spices for seasoning
Spray bottle of apple juice, vinegar, or water (optional)

Prep the Turkey

Pat turkey dry inside and out with paper towels.
Generously season inside cavity and outside skin with salt, pepper, and any other spices or rub.

Place Turkey on Butcher Paper

Lay long sheet of butcher paper on a clean flat surface.
Place seasoned turkey lengthwise near one end of the paper.

Mist the Turkey (Optional)

Lightly mist the turkey with apple juice, vinegar, or water before wrapping. This adds extra moisture.

Wrap the Turkey Tightly

Fold the long sides of the paper over the breast, leg, and wing areas. The paper should completely cover these sections.
Roll the turkey over, keeping it wrapped. Fold the short ends of the paper under the bird to seal.
Roll the package over a few more times until the turkey is completely encased in paper.

Back to the Smoker

Place wrapped turkey back on smoker rack, breast-side up.
Continue smoking at 225°F, monitoring temperature, until internal temp reaches 165°F.
Carefully unwrap, let rest 30 minutes, then carve and enjoy your juicy smoked turkey!

Pro Butcher Paper Tips

Watch for tears and re-wrap if needed during smoking.
Spray more juice or vinegar every 1-2 hours for added moisture.
For large 20+ lb. turkeys, wrap with 2 sheets of paper.
Unwrap once internal temp hits at least 160°F to crisp skin.

Get That Perfectly Smoked and Juicy Turkey

It may seem unlikely that a simple paper could make such a difference in your smoked turkey game. But once you try butcher paper, you’ll be hooked on how well it locks in flavorful smoke while keeping turkey and chicken deliciously moist.

Be sure to use high-quality uncoated butcher paper, not wax paper. And follow the tips above for the best results. Your holiday table or summer barbecue will be graced with the juiciest smoked birds thanks to this handy paper. Give it a try and see why pitmasters love butcher paper!

wrapping turkey in butcher paper

How to Use Butcher Paper for Smoking Meats

Barbecue and smoking enthusiasts, get ready to take your smoked meats to the next level! This article will discuss butcher paper’s versatile and practical uses when smoking meats and the best way to get tender juicy results. Whether you’re a seasoned pro or just getting started, this guide will provide you with everything you need to know about using butcher paper for smoking meats and impressing your guests at your next backyard gathering.

What Are the Benefits to Using Pink Butcher Paper for Smoking?

Pink butcher paper is popular for smoking meats because it offers several benefits:

It’s breathable: One of the main benefits of using butcher paper is that it allows the smoke to penetrate the meat, giving it that signature flavor.
Retains moisture: Meat wrapped in butcher paper allows just the right amount of moisture for some of the juices to evaporate, preventing the meat from drying out and making the meat moist and tender. As a result, the final product will be juicier and more flavorful.
Traps less steam: If there is an excess of steam during the smoking process it can lead to a soggy bark, the delectable crust that forms on smoked meat. However, butcher paper can help regulate the amount of steam by allowing heat and air to penetrate the meat, resulting in the perfect bark.

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FAQ

Should I wrap turkey in butcher paper?

Retains moisture: Meat wrapped in butcher paper allows just the right amount of moisture for some of the juices to evaporate, preventing the meat from drying out and making the meat moist and tender. As a result, the final product will be juicier and more flavorful.

Is it better to wrap meat in foil or butcher paper?

It depends on what you’re cooking. Butcher paper is better for something like brisket or beef ribs where you want a strong bark. If you’re dealing with something like pork ribs or pork shoulder where you don’t care about the bark nearly as much, but do care more about succulent meat, tin foil is the way to go.

Does wrapping meat in butcher paper make it cook faster?

Wrapping brisket in butcher paper is the favored method of the top Texas barbecue joints. It speeds up the cooking time like foil does but still allows some smoke to get through which foil doesn’t. Professional cooks smoke dozens of briskets at a time, so they get a lot of practice.

Should I wrap my turkey when smoking?

Instead, let the turkey smoke uncovered. If the turkey is done early, you can then wrap it in foil to insulate the heat and help the juices absorb into the meat.