Smoked turkey is a delicious, juicy way to enjoy turkey that takes your Thanksgiving or holiday meal to the next level. Getting perfect results when smoking turkey requires some technique. The good news is smoking turkey on a Weber Smokey Mountain (WSM) smoker is easier than you may think!
In this article, I’ll share my tips on how to smoke a mouthwatering turkey on a Weber Smokey Mountain. From choosing the right WSM size to optimum smoking methods, you’ll learn the secrets to smoked turkey success Let’s get started!
Why Smoke Turkey on a WSM?
The Weber Smokey Mountain is one of the most popular charcoal smokers on the market Its bullet-style design makes it excellent for smoking large cuts of meat like brisket, pork shoulder, and whole turkeys Here are some of the benefits of using a WSM to smoke turkey
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Holds low, even temperature: The WSM maintains steady heat ranging from 225°F to 275°F, perfect for slow smoking.
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Infuses delicious smoky flavor: Hardwood chunks placed by the coals produce light smoke that gently flavors the turkey.
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Moist and juicy meat: The water pan in the WSM keeps turkey meat tender and moist.
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Easy temperature control: Adjusting the top and bottom vents lets you easily control the WSM’s temperature.
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Large capacity: WSM models can hold whole turkeys up to 20 pounds.
When used correctly, the WSM produces exceptionally juicy, smoky turkey full of flavor. Now let’s get into the nitty gritty of how to smoke turkey in a Weber Smokey Mountain.
Choosing the Right Size WSM
Weber Smokey Mountains come in 14″, 18”, and 22” models. Here are my recommendations on which size is best for smoking turkey:
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14” WSM: Best for smoking turkey breasts up to 10 lbs. A whole small turkey around 12 lbs can fit but it will be a tight squeeze.
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18” WSM: Holds whole turkeys up to 16 lbs. Most standard turkeys in the 14 – 16 lb range will fit perfectly.
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22” WSM: Ideal for smoking extra large turkeys up to 20+ lbs. Provides most space and flexibility.
No matter which WSM size you have, you can make smoked turkey work with some preparation. Focus on choosing the right sized turkey or turkey breast for your smoker.
Preparing the Turkey
Proper prep ensures your smoked turkey comes out amazing on the WSM. Here are my prep tips:
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Choose fresh turkey no larger than your WSM can hold. Buy the appropriate whole turkey or bone-in breast for your smoker size.
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Brine the turkey. Soaking the turkey in a saltwater brine solution keeps it extra moist during smoking. Brine for 12-24 hours before smoking.
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Season under the skin. Rub compound butter or herb mixes under the skin to infuse flavor into the meat.
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Truss the turkey. Tying the legs together makes it more compact for smoking and cooks more evenly.
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Use a drip pan. Place a foil pan under the turkey to catch drippings, keeping your WSM clean.
Taking these preparation steps sets you up for the best results when you place the turkey in the hot smoker.
Setting Up the WSM for Smoking
To generate perfect turkey smoking conditions in a WSM, follow these setup steps:
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Place 4-5 firebox charcoal briquettes in a chimney starter and light. Once coals are fully lit and ashed over, carefully pour them into the WSM.
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Add about 8-10 wood chunks to the firebox for ample smoke. Good wood choices are apple, cherry, hickory, pecan, and mesquite. Avoid strong woods like oak.
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Fill the firebowl about halfway with unlit charcoal briquettes.
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Insert the middle section with water pan filled halfway with water or broth for extra moisture.
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Once coals start going, place turkey in the center of the top grate and position the lid vent.
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Adjust bottom vents to dial in 225-250°F temperature. Keep lid vent halfway open.
Your WSM is now ready to start slowly smoking the turkey to perfection!
Maintaining Steady Heat
Maintaining a steady 225-250°F smoker temperature is crucial for properly smoking turkey over 3-4 hours. Here are some tips:
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Check the temperature every 30 mins at first using a grill thermometer.
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Once stabilized, monitor temperature hourly and add 5-6 lit coals as needed to hold heat.
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Close bottom vents slightly if WSM temperature creeps up; open more if it drops.
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Add a couple wood chunks to firebox periodically to continue smoke production.
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Avoid opening the lid frequently which causes heat loss.
It takes practice to keep the WSM dialed in. With a few smokes under your belt, you’ll get the hang of regulating temperature.
Monitoring Doneness
Smoked turkey can take up to 1.5 hours per pound to fully cook. Monitor doneness a few ways:
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Use a meat thermometer to check breast and thigh temperature periodically. Turkey is done at 165°F.
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If you have a smart thermometer like the Weber iGrill or Meater Block, use probes in turkey to monitor temperature remotely.
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Once the breast hits 160°F, tent turkey in foil to prevent overcooking. Take off smoker once 165°F.
Checking turkey temperature ensures you pull it off the smoker at just the right moment for optimum juiciness.
Resting and Carving
After smoking for hours, your turkey needs a proper rest:
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Allow turkey to rest 30-45 mins tented in foil before carving. This lets juices redistribute.
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Carve turkey starting with slicing breast meat. Then cut leg quarters into thighs and drumsticks.
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Discard any charred wood chunk remnants in cavity before serving.
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Slice white and dark meat across the grain for tenderness.
Follow these steps and your smoked turkey will be incredibly moist and delicious for an unforgettable meal.
Smoked Turkey Perfection on a Weber Smokey Mountain
Smoking turkey on a Weber Smokey Mountain may seem intimidating but have no fear. Choosing the properly sized WSM, prepping the turkey well, configuring the smoker, maintaining temperature, and monitoring doneness are the keys to success. With practice using your WSM, you’ll be able to master smoking mouthwatering turkeys. Impress your family at the holidays by serving up tender, juicy smoked turkey with incredible smoky flavor.
Smoked Turkey
By Mike Lang Serves: 7-8
1 14 pound turkey, fresh or thawed ½ cup unsalted butter 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 orange with zest, quartered Olive oil Salt and pepper Butcher twineWeber Connect Smart Grilling Hub
1. Bring the butter to room temperature and mix with the rosemary and thyme.
2. With a pair of poultry shears, remove the wing tips.
3. Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat. Work slowly up towards the neck being careful not to split or tear the skin.
4. Pat the turkey dry with paper towels.
Tip: For crispy skin, leave the turkey uncovered in the refrigerator overnight.
5. Season the outside of the turkey with salt, pepper, and the orange zest. Rub all over with olive oil.
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The last turkey I smoked was during one of our Weber product photo shoots earlier this year. It was a huge bird, and if it turned out anything like the turkey we had smoked a few days prior, it was destined to be the star of the holiday dinner scene. Sadly, I never got a bite, and worse, the turkey never even made it to the set.
It was the last shot of the day, and bad weather was moving in. We were scrambling. The real family, who was the talent of the scene, had just sat down when bam – the storm hit. In fact, it was not just a storm, it was a microburst, or rather a non-rotating tornado.
As the crew raced for cover in the backyard, our grill camp in the front drive turned to wet chaos. We dropped our pop-up tents, stashed our supplies into trucks, and got wet, real wet. Branches fell down around us, and the power went out in the neighborhood we were shooting in. To put it professionally, it was nuts.
As we waited for the weather to pass, which it finally did, the decision was made to wrap for the day. Thankfully it was not only the last shot of the day, it was the last shot of a super successful week.
As I walked back around front to survey the remains of our grill station, I found our Weber Smokey Mountain Cooker still vertical and more importantly, still smoking away. Under the lid, the turkey was to temperature. It looked beautiful, and the owners of the home we were using suddenly had dinner.
I would have taken a photo with my phone to savor the moment, but I was not the only thing drenched in water.
So here it is a few months later and what I am craving? Yeah, smoked turkey. Here’s the process, this time with great weather.
How To Smoke A Turkey | Weber Smokey Mountain Cooker | Charlie Mckenna
FAQ
How long does it take to smoke a 12 lb turkey on a smoker?
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