Have you always wanted to make your own Smoked Turkey? This “How to Smoke a Turkey” tutorial will show you how easy it is to make the best turkey you’ve ever had!
Not only will this be the best smoked turkey you’ve ever had, it’ll be the best Thanksgiving Turkey you’ve ever tasted. Get ready for a Thanksgiving dinner that will wow!
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving 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 very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
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?
Should You Smoke a Turkey in a Pan?
Smoking a turkey for Thanksgiving or any special occasion yields one of the most flavorful, juicy birds you’ll ever taste. But there’s some debate around whether you should smoke the turkey directly on the grill grates or place it in a roasting pan first. Here’s what I’ve learned after years of smoking turkeys for my family.
The Short Answer
After testing both methods multiple times, my recommendation is do not smoke a turkey in a pan. Smoking the bird directly on the grill grates allows for better airflow and smoke exposure. The turkey will cook more evenly and develop a better crust when not surrounded by pan walls.
If you’re worried about containing the drippings, simply place a foil pan on the grill below the grates to catch any fat or juices that drip down.
The Long Answer
Let’s dive into the details on why smoking a turkey in a pan often doesn’t work out as well.
Airflow and Smoke ExposureOne of the keys to perfectly smoked meat is allowing the smoke to fully permeate the entire surface. With a turkey in a pan the smoke only reaches the top of the bird. The pan sides act as a shield preventing smoke contact on the bottom and sides.
Smoking uses low, indirect heat. So without pan walls trapping and retaining heat, the temperature stays consistent around the entire turkey on the grill grates. The bird cooks low and slow from all directions.
Moisture Release
A pan traps moisture as the turkey cooks. All that steam gets trapped in the enclosed space, making the skin soggy and less prone to crisping up.
On the grates, moisture can evaporate freely. This helps form a nice crispy skin, especially when rubbed with oil or dry brined first.
Truly Cooked “Low and Slow”
Cooking in a pan often leads to rushed results. The pan and liquid heat up quickly, raising the temperature and cooking the turkey faster than intended. This leads to uneven cooking or potentially overcooking the breast meat before the dark meat is finished.
On the grill grates, the turkey is surrounded by ambient air and smoke, not hot pan walls. It stays at the proper low smoking temp for the full slow cook time needed to get tender, fall-off-the bone results.
Tips for Smoking a Turkey Without a Pan
If you’re sold on ditching the pan, here are some tips for smoking success:
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Dry out the skin. Uncover the turkey and place it on a rack overnight in the fridge. The dry skin will crisp up better.
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Rub with oil or dry brine. Adding some oil or salt and seasoning helps flavors penetrate and further dries out the skin.
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Cook breast side up. The breast cooks faster, so facing it upwards prevents overcooking.
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Use a drip pan. Place a foil drip pan on the grill below the grates to catch drippings.
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Add a water pan. For extra moisture, include a disposable foil pan filled with water or broth.
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Cook to temperature. Use a food thermometer to judge doneness, not time. Cook until the breast is 160°F and thighs 175°F.
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Let rest before carving. Resting allows juices to redistribute for better moisture when sliced.
The Takeaway
While it may seem like a good idea, smoking a turkey in a pan often backfires. For best results, smoke the bird directly on the grill grates with a drip pan below. This allows for full smoke exposure, moisture release, even cooking, and crispy skin worthy of your Thanksgiving table.
So go ahead and ditch the roasting pan. Your guests will thank you when they taste the juicy, smoky goodness achieved when smoking a turkey the right way.
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.
The drumsticks cook a little more quickly when detached meaning that if left in for the same amount of time as the larger part of the bird, they’ll be more ‘done’ when the breast meat is just finished. This is exactly how I prefer my turkey. Choose accordingly.
I also do not recommend trussing the bird or otherwise tying the legs together. Trussing the bird makes the dark meat cook more slowly, which is already slower than the rate white meat cooks at.
Let the legs go free! It may not look as aesthetically pleasing as a trussed bird, but it’s a much safer bird to eat!
You can also use a bone-in turkey breast to make smoked turkey breast. You still have the cavity to stuff with all the goodies, so feel free to go that route if you really prefer just the white meat.
How long to smoke a turkey?
The answer to “how long does it take to smoke a turkey” is all about the size of the turkey. Of course, if you’re using a frozen turkey, you want to be sure that you’ve completely thawed it first, but that’s a given.
The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it. This takes the guesswork out of it no matter what the size of your bird.
A good second choice would be to use an inexpensive instant-read thermometer to take occasional readings of the dark meat and white meat both.
If you’re trying to time your meal, remember that a smoked turkey is a great choice because you can cook it ahead of time and reheat it for the meal without drying it out. It won’t be fast, but it’ll take some of the guesswork out of your feast day.
To reheat a whole smoked turkey that has not been frozen, preheat your oven to 375ºF. Put the turkey on a rack in a roasting pan, add a cup of chicken or turkey stock to the roasting pan, and tent it with foil.
Check the turkey at 30 minute intervals until the internal temperature of the turkey reaches 145F. This will likely take about 10 to 15 minutes per pound.
The skin of the reheated smoked turkey will not be as crisp as when it is fresh from the smoker, but you can re-crisp it somewhat by giving the turkey a couple of carefully watched minutes under the broiler.
Do NOT walk away from a turkey that is under the broiler or get distracted. That is a a recipe for a burnt turkey.
Since I judge all turkey by the performance of its leftovers, I have to say this one is an exceptional choice. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches? Hello!
And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD. Do not forget to save those turkey bones for some incredible turkey pho .
And if you’re looking for the ultimate side dish to serve with your beautifully smoked turkey, look no further than our Twice Baked Mashed Potatoes. If you’ve spent all your culinary energy on the main dish and sides, you don’t want to have to spend too much time on your cocktails, and this Bourbon Apple Cider fits the bill while it delivers big on flavour.
Pat the thawed turkey or fresh turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
This will help produce crispy skin and juicy meat. Make note of the number of pounds of turkey you have. This will determine your cook time.
On the day of smoking, heat your smoker to 250°F according to manufacturer’s instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.
Stuff the onions, apples, and garlic in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub the outside of the turkey with the salt, granulated garlic, and granulated onion.
Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat or 18ºF in the thickest part of the thigh.
Use silicone oven mitts or two sets of sturdy tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with aluminum foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.
Save the turkey drippings to use in smoked turkey gravy or to roast vegetables for added flavour. I’m particularly fond of potatoes roasted in the smoked turkey drippings..
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving 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 very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
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?
Should you smoke a turkey in a pan or grill?
FAQ
Can you put a turkey in a pan on a smoker?
Do you use an aluminum pan when smoking a turkey?
What’s the best way to smoke a turkey?
Should I use a pan when smoking turkey breast?