Not only is this my fifth NaBloPoMo (or as I like to call it, NaBloBlahBlah) post, but it’s also Day 4 of #TurkeyWeek! I’m going to be bringing you my favourite turkey or turkey leftovers recipes all this week in the lead-up to my favourite holiday of the year: Thanksgiving!
Why does smoked food taste so good? Is it the slow, low, deliberate application of something that might otherwise ruin it? Wouldn’t you love to have a video of the first time someone smoked meat and realized it actually tasted good? No? Just me?
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?
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. The smoke delivers incredible flavour making any seasoning beyond salt, pepper, and a touch of granulated garlic and onion superfluous and unnecessary. Like I do in my Five-Spice Roasted Turkey, I stuff the cavity of the bird with aromatics that provide the added help of being full of moisture, thereby basting the turkey from the inside out as it absorbs all that gorgeous smoke.
Cook’s Notes
- While I know perfectly well that it’s not convenient to leave a big old turkey in a bigger old pan in the refrigerator overnight, it’s kind of crucial. You can blot a turkey’s skin with paper towels all. day. long, but it isn’t going to get it as dry as it would get all by itself sitting on a roasting rack in a refrigerator with air circulating around it.
- Why do you want a dry turkey skin? It just behaves better in the smoke. It gets marginally crispier, although I wouldn’t say that smoked turkey skin is ever going to be as crisp and lovely as roasted turkey skin. It also helps the meat absorb the smoke flavour better, so it’s worth it!
- I meant it when I said you don’t have to do anything more than salt, pepper, granulated garlic, and granulated onion. If you want to boost the colour, you can add a bit of paprika.
- Don’t skip those aromatics inside the turkey cavity! They lend serious flavour to the party.
- 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.
- 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 smoke we’re applying right? I swear by apple 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.
- Since I judge all turkey by the performance of its leftovers, I have to say this one is an exceptional choice. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches? HELLO! And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD.
Smoked Turkey: How to Smoke a Turkey and Why
The Smoked Turkey 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. The smoke delivers incredible flavour, making any seasoning beyond salt, pepper, and a touch of granulated garlic and onion superfluous and unnecessary.
Ingredients
- 1 whole turkey 12 to14 pounds, fresh or thawed if frozen, giblets and neck removed and reserved for another purpose
- 1/4 cup peanut oil
- 3 tablespoons kosher salt
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
For the aromatics:
- 2 yellow onions halved, papery skin removed
- 3 fresh apples stems removed and cut into wedges
- 3 cloves garlic pulled apart, papery skins removed, but left in the peel
Instructions
- Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
- The day of smoking, heat your smoker to 250°F according to manufacturer's instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.
- Stuff the onions, apples, and garlic in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub with the salt, granulated garlic, and granulated onion. Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat. Use silicone oven mitts or two sets of tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.
This is my fourth post in my commitment to post every. single. day in November for NaBloPoMo (National Blog Posting Month). Follow the craziness all month as I share recipes, family anecdotes, and throw a couple of giveaways in for good measure!
Carol at Wild Goose Tea says
What an interesting blog. I knew zip before.
Apple Hill Cottage says
thank you. Thank you. We are smoking a turkey this year, and I know I can trust your recipe to get it right!
richard McFadden says
I made a revision upon this recipe. For smaller 10lb bird. And was a mix of applewood and hardwood, no garlic, and a nice Italian seasoning(home made) rub. And turned out wonderful. I’m going to try and stuffing the bird with stuffing this time and see how that goes. Remember DO NOt add water or any liquid,
After pulling the bird, make sure you tent aluminum foil over it. This was the first time the turkey was eaten the same day.
Rebecca says
That sounds fantastic, Richard!
Apple Hill Cottage says
Ha. And there’s plenty of Apple wood chips around here too!
Chris says
Great looking skin on that bird, nice job.
Tim says
Thank you so much. Can’t wait to make this recipe. Do you baste the turkey at all during cooking?
I’m making it on my green egg. Just wanted to know if I need to baste , turn or do anything to bird once I set it.
Rebecca says
Hi Tim- I don’t baste this one at all!
Dani says
I realize it has a more desirable smoke point, but I’m allergic to peanut oil. Do you think canola would do ok in the smoker?
Rebecca says
I think it probably would. Maybe go for grapeseed oil instead?
Will says
What do i put in my bryn
Rebecca says
Hi Will-
I don’t actually brine this turkey at all. I find it to be an unnecessary step. 😀
Elle Be says
We got a 16 pound turkey. Does anything need to be adjusted?
Rebecca says
I would just suggest watching the internal temperature. It’s done when the bird hits that! Times may be a smidge different but shouldn’t be too off!
Jerry says
Wanting to smoke a turkey this Christmas and it’s looking like this might be a winner.
Can’t wait to try it. Thank you for sharing
Rebecca says
You’re very welcome, Jerry! I hope you love it, too!
Joe Dangerfield says
Hi Linda,
I am going to try your smoked turkey recipe tomorrow. It sounds delicious. Question here is during the smoking time how many times would I be adding chips? I am using a masterbuilt digital smoker. Should there be smoke rolling in the chamber all the time or only in the beginning. Yes I am new to this! Merry Christmas and thank you for your website, I’m learning.
Rebecca says
Hi there, Joe. My name is Rebecca, not Linda 🙂 There should be smoke rolling in the chamber at all times. I’m not sure how that works with a Masterbuilt Digital Smoker; I’d refer to the manual to see what you need to do to make that happen! 😀 Best of luck and happy smoking!
mfrost says
We have a smoker. After smoking chips in smoker for 30 min. before the bird goes in, how much more smoke do you need thereafter?
Shannon says
I’ve heard smoked turkey needs to be brined. Do you ever bribe yours?
Kirsten says
I find turkeys respond better to positive reinforcement.
Rebecca says
HAHA!
Christy Wells says
I have a precooked frozen turkey that has to be cooked for 2 hours before serving. Do you think smoking it would be poschrsible.
Rebecca says
Hi Christy-
I’ve never actually tried smoking a pre-cooked turkey. I imagine it’d be okay as long as it actually needs heat before serving, but I don’t know for certain. Please let me know how it turns out if you give it a shot!
Michael "Pops" Huddleston says
usually, precooked meat will not very much smoke flavor, if at all, as the meat seals at about 125-130 deg. if fresh meat is put into too hot of a smoker and it heats up too fast, it won’t take smoke very well. i’m guessing for the same reason. i’ve smoked a bunch, and made a bunch of mistakes. Pops
p.s. the aromatics do work well.
Justin says
Great recipe. I am new to smoking and am curios. How much wood chips should I use and do I need to replenish the chips at any frequency?
Rebecca says
Hi Justin- Each smoker has a different recommendation, so I’d cross-check the information on the owner’s manual for your smoker against the time and temperature recommendations in this recipe. 🙂 As long as you reach the proper internal temperature, all is well!
Dave B says
I cooked my first turkey yesterday using your method minus brining. I placed the bird in a pan in the smoker. The bottom was still bloody when the breast was done. Should I have put the bird directly on the smoker grates?
Rebecca says
Hey Dave- Yes indeedy. I would put it directly on the smoker grates!
Karen gilston says
You’ve talked us into it. We only just started discussing what to do this thanksgiving and instantly dismissed the idea as too problematical. But soon changed our mind after reading this. It better be good!!!!
Rebecca says
No pressure, eh? 🙂 Happy smoking!
Paul says
About how long is cooking time for breast only.
Rebecca says
Hi Paul- I’m afraid I don’t know because turkey breasts can vary so much in size. Follow the general guidelines for cooking time per pound (30-40 minutes per pound) and you should be good.
Janna Camp says
Do you put the turkey directly on the rack or in a pan?
Rebecca says
Hi Janna- It’s on a rack in the roasting pan when you rub it down then let it rest, so I just smoke it in that set up. It makes for a far easier clean up and still allows heat/smoke to circulate.
Scott says
When you say smoke it on the rack do you keep the rack in the pan or just the rack?
Rebecca says
Hey Scott! My preference is to put it directly on a rack with a pan under the rack to catch drippings. If that doesn’t work for your set up, put it in a roasting rack in a roasting pan.
Brian Heller says
Can you use Olive Oil since it is such a low temperature?
Roxane says
What kind of apples do you prefer when using this recipe
Rebecca says
I honestly use about anything I have on hand, and that’s usually Empires or Honey Crisps. I’ve also used Jona Macs and Granny Smiths with good results.
Craig says
We smoked the bird, 225 for 8 hours hit 161 degrees for the breast but were worried with the redness on the dark meat? Is there a temp we should shoot for? The legs were attached. Any help would be appreciated
Rebecca says
Hi Craig- As long as you hit 180°F in the thigh meat, you should be fine! If you need to, you can lob the legs off and keep them going.
Cindi says
Remember, that smoke produces red colored meat. That’s how you know you did it right! The question was, was there blood dripping? 181* should have been totally fine, if not on the border of drying it all out.
Tina Wooten says
Hello Rebecca!
We’re going to smoke our first turkey ever & we’re having the whole family together for the first time in about 20+ years. We’re not sure who has food allergies & who doesn’t. So to be on the safe side would either EVOO or grape oil work to where we won’t have to worry about anyone having a negative allergy reaction during our 2018 Thanksgiving gathering.
Rebecca says
I would say grape seed or sunflower seed oil would be my choice there! And as a side note, I would most definitely canvas the folks coming over and ask them about food allergies if you want to try to accommodate them all. 🙂
Bob says
Your recipe looks wonderful and I will be trying it for Thanksgiving. Two questions. First when you suggest removing the drumstick, do you mean only the drumstick or the drumstick and thigh? Second, would it be reasonable to smoke the turkey the day be fofore thanksgiving and then warm it to serve on thanksgiving?
Rebecca says
Hey there, Bob! I usually take the whole leg off, including the thigh. I love the control that gives me over the end product. I see no problem with smoking ahead of time and reheating it… you’ll just want to take care that it doesn’t dry out in the process. 🙂
David says
Do you get any pan drippings to make gravy?
Rebecca says
Great question, David! There are pan drippings if you have a pan below the rack to catch them, but I don’t actually prefer the smoky drippings for gravy. I personally grab some necks/wings at the grocery store and roast those a couple days ahead of Thanksgiving to get the drippings for gravy. I also either let my kids have at the meat on those bones, or simmer them for stock. It’s win/win because you can get your gravy done ahead of time.
Sam says
Curious if you smoke for the whole cook, or just until the meat seals at 130° and then just finish with charcoal?
Also, why do you spell flavor and favorite with a ‘u’?
Rebecca says
Hi Sam! I smoke for the whole cook personally. 🙂 Feel free to do like you do. As for spelling, as a kid, I thought it was spelled that way because that’s how I heard the words (Great Lakes States) and kept getting corrected. Then I learned that both spellings are considered equally correct and allowed myself to spell it as I’d always heard it. 🙂
Jay says
Trying your recipe Thursday!! Thanks! My only question is time, although I’ll be vigilant with my meat thermometer lol. Yours says 6 hours but when I do the math my 13 lb bird should be over 8. Just wondering. Thanks again !
Rebecca says
Hey Jay! My time was based on how long my birds took to finish. Definitely let the meat thermometer be the one answer to rule them all, though!
Jimmy says
I am a little confused,there was a question whether to set bird on grate directly in smoker,you said yes,but then I saw to put it on roasting grate in roasting pan,which is better.? I suppose you can’t smoke 2 with one on top of each other
Rebecca says
Hey there, Jimmy! My personal preference is to put it on the grate in the smoker, but I also have a Traeger that I can use to smoke it, and I put it in a rack over the pan, so either will work. I wouldn’t do 2 with one on top of the other. In a perfect world, put it straight on the grate with a pan under the grate to catch drippings. If your set up doesn’t quite work that way, though, it’s perfectly find on a rack in the roasting pan.
Susie says
Sounds so goo
Craig says
Smoking my second bird, great color this time, however time of cooking is my issues. I have a 12 pound bird and it didn’t make room temp before I put in smoker and it is going on 7 hrs, I think I failed by not getting to room temp could you concur
Rebecca says
Hi Craig- I’m not a big fan of bringing meat to room temperature before cooking. It gives bacteria and other nasties a chance to wake up and multiply. I wonder if maybe your bird wasn’t completely thawed? Have you taken the temp near the bone in the thigh?
John V says
Did this with two 12 lbs turkeys today. Followed it exactly and added Italian seasoning and had apple cider vinegar and apple cider with water in the pan. Turned out great and had many people ask if I would do it again next year. I appreciate posts like this, thank you.
Rebecca says
Fantastic, John! I’m so glad you liked it and it was a hit for you!
Paul says
Hi Rebecca. We had our Thanksgiving at another family member’s house, but I have a turkey all ready for the smoker for my family tomorrow! I have an electric smoker that keeps pretty consistent temperature. I saw that you recommend a range of 225 to 250 degrees, but you seem to favor the higher end of that scale when possible. I saw a couple other recipes that say 225 degrees results in a very moist turkey, but overall, your method appeals to me more than the others. Are there any benefits/drawbacks to 225, other than the obvious time issue?
Rebecca says
Hi Paul- I guess my only actual issue with 225 is that I just plain love my birds done with the 250°F start temp so I’m a little hesitant to mess with the temperature 🙂
Jeff Imlay says
I tried this recipe yesterday. I followed this almost as written. It was the best smoked turkey in our green egg thus far! Very moist for sure. Thanks for sharing.
Jeff Imlay says
As a side note, we do Pilates three days a week.
Rebecca says
That’s one of the best things you can do for yourself!
Matt says
Does the bird go directly on the rack in the smoker or do you recommend a roasting pan to capture the juices for gravy? Thanks.
Rebecca says
Hey Matt- Either is okay! If you put it directly on the rack, you can put a pan on the rack beneath it to catch juices. I’ve lately been doing mine in a disposable roasting pan and just pulling juices off of the pan with a baster every so often.