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?
Thanksgiving is right around the corner, and if you’re in charge of cooking the turkey this year, you may be wondering if you can smoke it a day ahead of time Smoking a turkey produces incredibly moist, flavorful meat with a delicious smoky flavor However, it’s a lengthy process that can take hours. Is it possible to smoke your turkey the day before Thanksgiving to make things easier on the big day?
The short answer is yes, you absolutely can smoke your turkey in advance. However, there are some important factors to consider. Properly storing and reheating pre-smoked turkey is crucial for safety, taste and texture.
The Benefits of Smoking Ahead
Smoking a turkey is a labor of love Depending on the size, it can take upwards of 10 hours at low temperatures around 250°F to fully cook through and absorb optimal smoke This requires constantly monitoring and tending to the smoker.
Smoking a day ahead means you can choose the timing that works best rather than trying to time it perfectly for Thanksgiving dinner. It also frees up oven and stovetop space on the big day for side dishes and other recipes. You’ll already have the star of the show ready to go.
If you’re traveling for Thanksgiving, pre-smoking makes transporting the turkey easy. You don’t have to find space for a smoker at your destination or worry about properly timing the cook.
Potential Drawbacks
While pre-smoking a turkey simplifies Thanksgiving Day itself, it does take some forethought. You’ll need ample refrigerator space for chilling the cooked turkey overnight. Make sure you have enough room cleared out beforehand.
The taste and texture of smoked meat is best right off the smoker. Allowing it to sit will degrade both qualities somewhat. Proper storage and gentle reheating will help minimize this effect, but it likely won’t be quite as succulent and smoky as fresh.
You’ll also lose the dramatic presentation of a beautifully bronzed whole smoked turkey coming straight to the table. However, you can still wow guests by carving it right before serving.
Safety Tips for Smoking Ahead
When handling any cooked meat, safety is paramount. Follow these guidelines to keep your pre-smoked turkey safe for Thanksgiving dinner:
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Cook the turkey fully until the thigh meat reaches 165°F. This kills any potential bacteria.
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Allow the turkey to rest 20-30 minutes before refrigerating. This allows juices to settle for more even reheating.
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Refrigerate the turkey within 2 hours of finishing cooking. Use a food thermometer to ensure the fridge maintains a temperature under 40°F.
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Store the turkey tightly wrapped in foil or in a covered container to prevent contamination. Place on the bottom shelf of the refrigerator to avoid any drips.
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Use the turkey within 2-3 days for peak freshness. Make sure it hasn’t exceeded the “use-by” date if purchased pre-smoked.
How to Reheat a Smoked Turkey
You can reheat a smoked turkey in either the oven or back on the smoker. Just make sure to gently warm it to an internal temperature of at least 165°F.
Oven Method
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Remove turkey from fridge 1 hour before reheating.
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Preheat oven to 325°F.
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Place turkey in a roasting pan, tent with foil, and warm approximately 1 hour per 5 pounds.
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Check internal temp periodically until 165°F is reached.
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Let rest 20 minutes before carving.
Smoker Method
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Allow turkey to sit at room temperature 30-60 minutes before reheating.
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Preheat smoker to 300°F. Use lighter smoke wood like apple or cherry.
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Warm turkey approximately 1 hour per 5 pounds until 165°F.
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Remove turkey and let rest 20 minutes.
No matter which reheating method you choose, the turkey skin will not get as crispy as when first smoked. If you want to crisp it slightly, briefly broil the turkey before serving. But watch carefully to avoid burning.
Make It an Awesome Thanksgiving
Smoking your turkey up to two days before Thanksgiving is perfectly safe when properly handled. It makes the holiday less hectic. Just focus on proper food safety and gentle reheating, and your pre-smoked turkey will be a delicious centerpiece.
Take the stress out of the big day. Smoke your turkey ahead of time and relax knowing Thanksgiving dinner will be amazing. Your guests will be thrilled when you beautifully carve that tender, juicy, smoky meat right in front of their eyes.
What Temp to Smoke a Turkey
This is a great time to share a list of the equipment you’ll need to smoke a turkey because the smoker is going to determine how easily you maintain your temperature. And I’m happy to say you have options!
- A smoker with a thermostat that allows you to set a temperature and maintain it.
- A Roaster pan or drip pan for your smoker.
- Wood pellets, wood chips, or wood briquettes, depending on the type of smoker you use.
Obviously, a proper smoker is going to make this job FAR easier, but it can most certainly be done in a grill with a very low indirect heat. You’re going for 225°F to 250°F. If you have a real deal smoker with an adjustable thermostat, please set it at 250°F for the duration.
We need to address what kind of wood smoke we’re applying right? I swear by apple or alder wood for my turkeys.
I think it’s mild but flavourful and easy to come by (at least in this neck of the proverbial and literal woods.) If you wanted a good second choice, I think hickory would be excellent, too. I’d be less likely to go for mesquite, but it wouldn’t be bad.
I used to use a dedicated smoker, but these days, I use my handy-dandy, trusty Traeger pellet grill for the job. It’s insulated, it maintains temperature as easily as an oven, and it has a hopper I can fill with convenient wood pellets.
It takes all of the work out of smoking any number of proteins. Bonus: I can order my Traeger pellets to be shipped monthly from Amazon via the subscribe and save feature.
If you use a smoker that requires wood chips, you can use the same varieties of wood with good results. Just follow the smoker manufacturer’s instructions to maintain approximately 250ºF.
You can either smoke your turkey directly on the grates of your smoker with a drip tray below it or in a roasting pan on a rack. I prefer to use the roasting pan because I like to collect the turkey drippings to use in gravy or roasted potatoes.
If you cook the turkey directly on the grates, please check your drip pan to make sure it isn’t over-flowing. Turkeys give off a lot of liquid as they cook!
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 To Smoke A Turkey (Thanksgiving Day)
FAQ
Can you smoke a turkey the day before and reheat it?
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Can I cook a turkey the day before and reheat it?
Can you prep a turkey the night before smoking?