Have you ever wanted to smoke your own turkey? Smoked food are delicious and much easier to make than you think! Follow this recipe for a juicy smoked turkey, with an amazing flavored brine.
This will be the perfect holiday turkey this Thanksgiving dinner or for Christmas. If youre looking for smoked turkey recipe ideas, youve found the right place. Change up your holiday traditions and make something different. Trust me, everyone will thank you.
Smoking a turkey in an offset smoker results in a beautifully moist, tender and delicious bird infused with rich smoky flavor. Follow these tips for smoking turkey success.
Why Smoke a Turkey in an Offset Smoker?
An offset smoker is the perfect vessel for smoking turkey for several reasons
-
The indirect heat allows the turkey to cook low and slow, keeping it incredibly juicy and tender.
-
The smoke permeates the meat imparting a lovely subtle smoky taste.
-
The large cooking chamber can easily accommodate a whole turkey or even multiple birds.
-
Temperature is easily regulated with the adjustable air vents.
-
Imparts more flavor than roasting in the oven.
-
Frees up your oven for cooking side dishes.
Overall, smoking turkey in an offset smoker results in the best textured, most flavorful and moist turkey you’ll ever taste!
Tips for Preparing Turkey for Smoking
Proper preparation is key for the best smoked turkey. Here are some tips:
-
Brine the Bird – Brining helps retain moisture and gives the turkey a boost of flavor. Make a simple brine with salt, sugar, herbs and spices. Submerge the turkey and refrigerate 12-24 hours.
-
Dry Out the Skin – Pat the brined turkey completely dry with paper towels. Air dry uncovered in the fridge overnight to crisp the skin. The dry skin will smoke up crispy.
-
Apply a Rub – For even more flavor, coat the turkey with a dry rub. Try a classic BBQ blend or get creative with herbs and spices. Gently loosen the skin to rub seasoning directly onto the meat.
-
Use a Pop-Up Timer – Investing in a pop-up timer helps indicate when the turkey is fully cooked without having to constantly check it. Insert it in the thickest part of the breast before smoking.
How to Smoke a Turkey in an Offset Smoker
Follow these simple steps for smoking turkey success:
-
Heat your smoker to 235°F using lava rocks and your choice of wood chunks or chips – options like hickory, cherry, pecan and apple work well.
-
Place a disposable foil pan filled with water in the smoker to help retain moisture.
-
Place the seasoned turkey on the cooking grates, away from direct heat. Maintain the temperature at 235°F.
-
Smoke the turkey approximately 15 minutes per pound, until the pop-up timer indicates it’s done and/or an instant read thermometer inserted in the thigh reads 165°F.
-
Carefully remove turkey and let rest 30 minutes before carving.
Handy Equipment for Smoked Turkey
Having the right gear makes smoking turkey much easier:
-
A sturdy offset smoker with a large cooking area can easily accommodate a full turkey with room to circulate smoke and heat.
-
A good thermometer helps monitor the smoker’s temperature and the doneness of the turkey. Go for a dual probe thermometer to monitor both.
-
Heat resistant gloves allow you to safely handle the turkey and make adjustments to the smoker.
-
A disposable foil pan placed on the grill grate holds water for moisture and catches any drips.
-
Pop-up thermometer inserted into the breast signals when the turkey is fully cooked. No guesswork needed!
-
A sharp carving knife makes slicing the smoked turkey quick and easy.
Choosing the Right Wood for Smoking Turkey
The choice of wood impacts the flavor nuances. Options like:
-
Hickory – Portrays a strong, classic smoke flavor.
-
Apple – Imparts a sweeter, fruity smoke taste.
-
Cherry – Infuses a slightly sweet, mellow smoky flavor.
-
Pecan – Provides a nutty, moderately smoky flavor.
Try mixing woods like apple and cherry or hickory and pecan for a complex smoke taste. Avoid mesquite wood, which can be overpowering.
Troubleshooting Smoked Turkey
Follow these tips to troubleshoot any issues:
-
Dries out – Brine properly, maintain temperature, and use a water pan. Don’t peek!
-
Skin not crispy – Dry turkey uncovered in fridge before smoking. Cook at 235°F.
-
Smoke flavor is bitter – Avoid using too much wood. Change out chips/chunks halfway through.
-
Takes longer to cook – Check your thermometer calibration. Cook to proper internal temp.
-
Uneven doneness – Place turkey away from hottest area. Rotate if needed.
Serve Up Your Delicious Smoked Turkey
Once you master smoking turkey in an offset smoker, you’ll never oven roast it again! Serve your juicy, smoky bird hot with classic sides like mashed potatoes, stuffing, and gravy.
Slice up leftovers for incredible smoked turkey sandwiches. Impress your family and guests with your pitmaster skills this holiday season.
The offset smoker helps retain moisture while infusing incredible flavor right into the meat. Follow these tips for your best smoked turkey yet.
What Temperature Do You Smoke a Turkey?
When smoking a chicken or turkey, you want to go low and slow with temperatures around 250°F/120°C. However, I go slightly higher at 275°F/135°C. Its up to you, as the temperature variations will impact cooking time. The higher the temperature, the faster it cooks, also can dry out or burn.
There is an exception to the low and slow rule. If your turkey is large and over 15 pounds or 6.8 kilograms, you need to use a higher temperature of 350°F/175°C. This is because the larger turkey takes a longer time to cook, which leaves the turkey in a danger zone temperature wise for salmonella. So crank up the heat for a longer bird, or use 2 smaller turkeys.
Which Wood for Smoked Turkey?
When smoking turkey or chicken, you want to use more gentle fruit woods, like apple wood or cherry wood. I have used both and its turned out delicious. The woods you want to avoid are heavier flavored woods like Mesquite or Hickory, save those for your beef brisket. Although some people like the heavy smoked flavor, but maybe start with the more delicate woods.
What is the BEST Way to Smoke Turkey on an Offset Smoker? | Oklahoma Joe’s®️
FAQ
How long does it take to smoke a turkey on an offset smoker?
Is it better to smoke a turkey at 225 or 250?
Do you wrap a turkey when smoking it?
What is the best setting to smoke a turkey?
How to cook a Turkey in an offset smoker?
Use a water pan in the offset smoker. This will ensure the turkey stays nice and moist. After 1.5 hours, baste the turkey for the second half of the cook. You can baste the turkey by spraying with oil or cover with butter and foil wrap the turkey. The foil will help retain the moisture. The safe temperature for poultry in 165°F.
How do you smoke turkey & wood chops in an offset smoker?
While the turkey and wood chops rest, start by heating up your smoker. Use a chimney starter to get the coals going. Once the coals are lit, transfer them to your offset smoker. Close your smoker’s door, but leave both dampers as wide open as possible in order to maximize airflow through your smoker chamber.
How do I smoke my Turkey?
Try to place your smoker in a sheltered area, or shielded behind a wall. Beautiful turkey slow smoked over cherry wood. Complete with easy herb brine and BBQ rub for the ultimate plate of juicy, tender turkey meat! Combine all brine ingredients in brining bucket. Slowly place turkey in bucket, ensuring that all meat is submerged.
How long do you smoke a Turkey at 180?
Seasoning: Season generously with the Turkey Dry Rub. 90 Minutes at 180: Place turkey (breast side up) on the smoker grate*, insert temperature probe (if any) and close the lid. Let smoke for 90 minutes and then baste with melted butter.