Eat it within three days if it has been refrigerated. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven. Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking. Allrecipes is part of the Meredith Food Group. Bake the turkey for 30 minutes at 350 °F (177 °C). 5 … Let the mixture steep for 5 minutes. By using this service, some information may be shared with YouTube. Pour the brine over the turkey, making sure it’s completely covered. Some people prefer not soaking their wood chips—or wood chunks—at all. Go rogue for Thanksgiving, Christmas or Easter by making a Bacon Bourbon Smoked Turkey. Or say you're smoking with applewood chips. Complement the flavor of the chips with a tasty soaking liquid. Smoking is a great alternative outdoor cooking method to grilling. It lets you smoke, roast, fry … Yes! Try smoking a turkey breast, or Easy Smoked Chicken instead of a whole turkey. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I had my spray bottle of water which helped even more then closing the dampers they only did so much but still too hot. Submerge the wrapped turkey in a sink full of cold water. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees F (75 degrees C). The best way to get rid of bacteria is to cook the turkey thoroughly. Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. At 325 °F (163 °C), a 15 lb (6.8 kg) turkey will take between 3 and 3.5 hours to smoke. Carefully rinse the turkey cavity under cool, running water, and wash the sink and surrounding area with soap and hot water when you’re done. My 13 lb. Smoked Turkey Brine . Add comma separated list of ingredients to include in recipe. If you’re looking to fry a delicious turkey for Thanksgiving without using a lot of messy oil then I have an idea for you. Then I mix a few tablespoons of Todd’s Original Dirt with a little olive oil and rub the bird down good. Rinsing isn’t an effective way to get rid of bacteria, and it may actually splash harmful germs around your kitchen work area and increase you risk of getting sick. Amount is based on available nutrient data. 693 calories; protein 90.7g 181% DV; carbohydrates 0.4g; fat 33.7g 52% DV; cholesterol 264.5mg 88% DV; sodium 801.3mg 32% DV. The Smoked Turkey, on the other hand, cooks at such a low temperature for such a long time -basting itself continuously- that it doesn’t have a chance to get dry and boring. Loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. FOR THE TURKEY 1 (10-13 pound) turkey 2 tablespoons canola oil 1 Brine. If this is you, you're … wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. To pre-cook your bird, place it in an oven-safe pan and cover it with foil or a lid. If you decide to cook the turkey at a higher temperature, the cooking time will diminish significantly, but the turkey won't retain as much smoky flavor. In this case, 92% of readers who voted found the article helpful, earning it our reader-approved status. Smoked turkey breasts aren't just for Thanksgiving. Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 170° F in the breast. ", http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx, http://www.youtube.com/watch?v=XIUHCUp1Olw, https://www.usda.gov/media/blog/2017/11/16/brining-safely-will-bring-tender-flavorful-meat-thanksgiving-table, http://allrecipes.com/howto/turkey-tips-buying-and-thawing-a-turkey/, http://www.foodnetwork.com/recipes/patrick-and-gina-neely/thanksgiving-turkey-with-holiday-rub-recipe/index.html, http://www.foodnetwork.com/recipes/paula-deen/roasted-turkey-with-maple-cranberry-glaze-recipe/index.html, http://www.amazingribs.com/tips_and_technique/zen_of_wood.html, http://www.smokingmeatforums.com/t/66342/soaking-wood-chips, http://www.bbq-brethren.com/forum/showthread.php?t=97516, https://www.usda.gov/media/blog/2013/11/21/wash-or-not-wash-your-turkey, consider supporting our work with a contribution to wikiHow. That’s the perfect amount of time to infuse it with a lightly smoky flavor while keeping the meat inside juicy and moist. It took about 6 h to cook on the smoker. Do not let the appearance of your turkey scare you. The basic hint here is that a whole turkey smoking at 240 degrees Fahrenheit takes 30 to 40 minutes per pound. Monitor the heat with a grill thermometer to … There are 10 references cited in this article, which can be found at the bottom of the page. You can also do this with a marinade as well. Add comma separated list of ingredients to exclude from recipe. Absolutely will make it again. Cinnamon sticks, black peppercorn and whole cloves combine for a pungent, strong and spicy flavor … The shiny finish of the stainless steel cooking chamber should now have a very dark brown or bronze color. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. I did give hubby a piece before we ate dinner and he thought it was ham. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. "This is my first time smoking a turkey and it's delicious, thanks to your tips on smoking chips apple with apple, "This is my first time trying something like this, but I think I got it.". Stuff it with bacon, bathe it in bourbon and smoke it on the Big Green Egg. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals. But if the thermometer reads 165 °F (74 °C), then the bird is ready to eat. For tips on how to brine your turkey, read on! X ... case, a Weber Smokey Mountain--from start to finish. The … Used a propane smoker but followed the recipe otherwise. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. Let the turkey smoke for 40 minutes per pound of turkey, and keep the smoker hot enough by adding extra chips when needed. wikiHow marks an article as reader-approved once it receives enough positive feedback. Milder flavors of wood chips include alder, apple, cherry, grape, maple, mulberry, orange, and peach; stronger flavors include hickory, mesquite, oak, pecan, walnut, and whiskey barrel. Smoking is a delicious way to prepare a whole turkey. Experiment with different wood chips to alter the flavor of the meat. Last Updated: October 24, 2019 The great thing about the Big Easy is that it requires no preheating. Your daily values may be higher or lower depending on your calorie needs. It will need to stay in its cold water bath for 30 minutes for every 1 pound (0.45 kg) of bird. Instead, smoking at 325°F only takes 12 minutes a pound, so your 16-pound turkey would be exposed to smoke for three hours only. You can smoke your turkey anywhere between 200 and 275 F/95 to 135 C. There is no real benefit to cooking at a lower temperature than that. This Turkey Brine with brown sugar and lemon slices will add moisture and tenderness to your smoked turkey. To make a turkey I inject it with a simple injection sauce (see below). Cook Time 1 hour 20 minutes. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Place the turkey in a 9.5 litre resealable plastic bag or any container that is large enough to hold the turkey and the liquid. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/7a\/Smoke-a-Turkey-Step-1-Version-2.jpg\/v4-460px-Smoke-a-Turkey-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/7\/7a\/Smoke-a-Turkey-Step-1-Version-2.jpg\/aid1222278-v4-728px-Smoke-a-Turkey-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"