The Ultimate Guide to Smoking a Turkey with Stuffing

Smoking a turkey with stuffing is a delicious way to prepare your holiday bird. The smoky flavor pairs perfectly with the savory stuffing, making for a mouthwatering main course. However, smoking a turkey can seem intimidating, especially if you’ve never done it before. That’s why I’ve put together this comprehensive guide on how to smoke a turkey with stuffing.

Choosing the Right Turkey

The first step is selecting the right turkey for smoking. Here are a few things to consider:

• Size: Choose a turkey that will fit comfortably in your smoker. For most home smokers, a 12-16 lb turkey is ideal.

• Fresh vs Frozen You can smoke either a fresh or frozen turkey If using frozen, make sure to thaw it completely in the fridge before smoking

• With or Without Giblets: Giblets are the turkey’s heart, liver, gizzard, and neck. You can remove them before smoking or leave them in – it’s up to you!

I usually go for a fresh, 14-16 lb turkey without the giblets for smoking. A bird this size will cook evenly and have enough room for plenty of stuffing.

Brining the Turkey

Brining is a key step that keeps the turkey juicy and flavorful during smoking To brine, submerge the thawed turkey in a saltwater solution for 12-24 hours. The salt will tenderize the meat and help it retain moisture

A basic brine contains:

• 1 cup kosher salt
• 1⁄2 cup brown sugar
• 1 gallon water

You can also add aromatics like garlic, spices, or citrus for more flavor. After brining, rinse the turkey and pat it dry.

Preparing the Stuffing

While the turkey brines you can prepare the stuffing. Here’s a basic stuffing recipe

• 1 loaf crusty bread, cubed
• 1 onion, diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 1⁄4 cup parsley, chopped
• 1 Tbsp sage
• 1 tsp thyme
• 1 egg, beaten
• 1⁄2 cup chicken broth

Sauté the onion, celery, and garlic until soft. Combine with bread cubes, herbs, egg, and broth. Season with salt and pepper.

You want enough stuffing to fill the turkey cavity without overstuffing. Pack it in loosely so it has room to expand as it cooks.

Seasoning and Trussing

Remove the turkey from the brine and pat dry. Season the outside generously with salt and pepper or a poultry seasoning blend.

Next, truss the turkey by tying the legs together with kitchen twine. This helps the bird keep its shape during smoking. Make sure the stuffing is packed in securely, then truss up the cavity.

Getting Your Smoker Ready

Set up your smoker for indirect heat around 225-250°F. Use wood chips or chunks – apple, cherry, pecan, hickory, or maple all work well.

Place a disposable foil pan filled with water in the smoker. This will add moisture and catch any drippings.

Smoking Time

Figure about 30 minutes per pound for the total smoking time. So a 15 lb turkey will take about 7-8 hours at 225°F.

Place the turkey breast-side up in the smoker. Insert a probe thermometer into the thickest part of the breast to monitor the temp. Smoke until it reaches 165°F.

Maintaining Heat and Smoke

Throughout smoking, maintain an even temperature in the smoker around 225-250°F.

Replenish the wood chips/chunks every 45 mins to an hour to keep the smoke going. Don’t let the smoke die out or the turkey won’t get as much flavor.

You don’t need to baste the turkey, as the brine and fatty skin will keep it plenty moist. If the skin starts browning too quickly, tent foil over it.

Is the Turkey Done?

The best way to test doneness is with a probe thermometer – the breast and thigh should reach 165°F. The stuffing inside the cavity should also hit 165°F.

When done, the juices should run clear and the leg joints should feel loose. If undercooked, return to the smoker for more time.

Resting, Carving and Serving

Once at the proper internal temp, remove the turkey and let it rest for 30 minutes. This allows the juices to redistribute for moist, tender meat.

To carve, start by cutting the turkey where the leg meets the breast to remove the limbs. Then slice the breast meat off the bone. Make sure to carve through the stuffing in the cavity so everyone gets some in their portion.

Serve the smoked turkey with the stuffing, gravy, cranberry sauce, and your favorite side dishes. Smoked turkey also makes amazing sandwiches and tacos when repurposed as leftovers.

Turkey Smoking Tips and FAQs

Here are some handy turkey smoking tips and common questions:

• Brining is highly recommended to keep the turkey meat juicy and seasoned throughout.

• Use an oven-safe meat thermometer to monitor the temperature without constantly opening the smoker.

• Let the turkey rest before carving. This step is crucial for moist, tender meat.

• Add soaked wood chips every 45-60 minutes to maintain steady smoke.

• Use indirect heat and keep the temperature steady. Big temp fluctuations will dry out the bird.

How long does it take to smoke a turkey?
Estimate 30 minutes per pound at 225-250°F. So a 15 lb turkey will take about 7-8 hours.

What is the safe internal temperature for smoked turkey?
The breast, thighs, and stuffing should all reach 165°F before removing from the smoker.

Can you put stuffing in a smoked turkey?
Absolutely! Stuffing the cavity adds delicious flavor. Just make sure it reaches 165°F.

What wood is best for smoking turkey?
Milder fruit and nut woods like apple, pecan, cherry, and maple work very well with turkey.

Frequency of Entities:
turkey: 58
stuffing: 23
smoke: 16
brine: 7
wood: 7
temperature: 6
thermometer: 4
thigh: 3
breast: 3
season: 3
juicy: 3
carve: 2
meat: 2
thaw: 2
truss: 2
rest: 2
indirect: 2
bird: 2
leg: 2
probe: 2
pound: 2