How to BBQ the Perfect Smoked Turkey - Outdoor Cabinets

Introduction

Smoking a turkey is a fantastic way to prepare a centerpiece for any festive meal. When done right, smoked turkey is tender, juicy and infused with a delicious smoky flavor. However, smoking a whole turkey can seem daunting for beginners. With some preparation and technique, you can make a mouthwatering smoked turkey that will impress your guests.

In this comprehensive guide, we will cover everything you need to know to bbq the perfect smoked turkey from start to finish. We will provide tips on choosing the right turkey, prep work, calculating cook times, monitoring temperatures, wood selection, rubs and sauces. With these smoking turkey techniques and recipes, you’ll gain the skills and confidence to create a tasty smoked turkey your family and friends will rave about.

Choosing the Right Turkey

Choosing the right turkey is an important first step to ensure you end up with a juicy, well-smoked bird. Here are some tips for selecting the best turkey for smoking:

Consider the size – Whole turkeys can range from 8 to 24 pounds. A good general rule is to allow 15 – 20 minutes of smoking time per pound. For beginners, a 12-15 lb turkey is ideal. Larger birds can be trickier to smoke evenly.

Fresh or frozen – You can smoke a fresh or thawed frozen turkey. Make sure frozen turkeys are completely thawed in the refrigerator before smoking.

Brined or unbrined – Brining helps keep turkey meat moist and seasoned. Look for a brined turkey, or plan to brine the turkey yourself before smoking.

Turkey parts – Smoking a whole turkey breast or turkey legs is easier than tackling a whole bird. Pieces will cook faster and allow you to focus on technique.

Organic and free-range – Organic, free-range or heritage breed turkeys offer more flavor. Though costlier, they are worth it for a better quality smoked turkey.

Prep Work

Proper prep work ensures your smoked turkey cooks evenly and absorbs maximum flavor. Here are some tips:

Thaw safely – If using frozen turkey, thaw it breast side up in the refrigerator for 24 hours per 4-5 pounds.

Leave intact – Do not remove the backbone or breastbone. Keeping it whole maintains shape during smoking.

Trim excess fat – Trim off any loose skin or large fatty areas to prevent flare-ups during smoking.

Dry brine – Gently loosen the skin and rub salt under the breast, legs and thighs. Let sit for 8-12 hours.

Apply rub – Coat the turkey evenly both under and on top of the skin with your favorite dry rub.

Set up smoker – Soak wood chips if needed. Prepare smoker for indirect heat at 225-250°F. Add water pan.

Insert probes – Place one probe thermometer in thickest part of breast, another in the thigh.

Calculating Cook Times

Cooking times can vary based on many factors like temperature, wind, and the specific smoker being used. Here are some general guidelines for smoking times based on turkey size:

8-12 lb turkey: Approximately 2 – 2 1/2 hours
12-15 lb turkey: Approximately 3 – 3 1/2 hours
15-18 lb turkey: Approximately 3 1/2 – 4 hours
18-20 lb turkey: Approximately 4 – 5 hours
20-24 lb turkey: Approximately 5 – 6 hours

Always rely on a probe thermometer rather than time. Cook until the breast reaches 160°F and thigh reaches 175°F. If smoking at higher heat (275°F), reduce times by 30 minutes. After smoking, let the turkey rest tented in foil for 30 minutes before carving.

Monitoring Temperatures

Managing temperatures is vital for properly smoked turkey. Here are some temperature tips:

Smoker temp – Maintain a steady 225-250°F smoker temperature. Use water pan and open vents minimally to hold heat.
Internal temp – Monitor with a reliable digital thermometer. Target 160°F in breast, 175°F in thighs.
Avoid flame ups – Use a water pan and aluminum foil tents to prevent fat flare ups. Keep temp below 300°F.
Adjust as needed – If breast or thigh is cooking faster, rotate or tent with foil to even out.
Carry over cooking – Internal temperature will rise 5-10° more after removing from smoker. Factor this in.
Rest time – Let turkey rest 30 minutes tented in foil before carving for juicier meat.

Choosing the Right Wood

The flavor of your smoked turkey will be directly impacted by the wood you choose. Here are some common wood options:

Fruit woods – Apple, cherry, peach and pear produce mild, sweet smoke flavor. Good for beginners.
Maple – Imparts a mellow, earthy flavor that complements turkey nicely.
Pecan – Provides a robust, savory smoke taste. A favorite wood in the south.
Hickory – The quintessential wood for smoking. Use sparingly to avoid bitter smoke.
Mesquite – Strong smoke profile that can overpower. Mix with other milder woods.
Alder – Delicate smoke well suited to poultry and seafood. Especially good with turkey or game birds.

For turkey, combinations like apple/cherry, pecan/cherry or maple/alder work very well. Avoid heavy smoke woods like mesquite unless using sparingly.

Making a Smoked Turkey Rub

A flavorful dry rub seasoned under the skin adds lots of taste to your smoked turkey. Here’s a recipe for a classic turkey rub:

Ingredients

1/4 cup brown sugar
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 teaspoon cayenne pepper

Instructions

Mix all ingredients together thoroughly in a small bowl.
Gently loosen the skin over the turkey breast and legs without totally detaching it.
Rub the seasoning evenly under the skin, directly on the meat.
Pat the skin to reattach it. Rub any remaining seasoning directly on the outside skin.
Refrigerate uncovered 8-12 hours before smoking to dry brine.

This zesty rub packs a flavor punch sure to give your smoked turkey lots of taste. Adjust spices to your liking.

Making a Smoked Turkey Glaze or Sauce

A sauce, glaze or mop added during the smoking process infuses the turkey with even more flavor. Whip up a quick glaze with these recipe ideas:

Apple cider glaze – Simmer 1 cup apple cider, 1/4 cup maple syrup, 2 tbsp apple cider vinegar until reduced by half. Brush on turkey during last 30 minutes of smoking.
Brown sugar glaze – Melt 1/2 cup brown sugar with 1/4 cup honey. Stir in 2 tbsp maple syrup, 2 tbsp butter. Glaze turkey periodically during smoking.
Spicy barbeque mop – Mix 1 cup barbeque sauce, 1/4 cup apple juice, 2 tsp hot sauce. Baste turkey with a mop during smoking.
Herb infused oil – Blanch 1 cup each parsley, thyme, rosemary in 2 cups vegetable oil. Let cool and drizzle over turkey for moisture and flavor.

Experiment with glazes and mops to add an extra layer of taste. Brush on lightly during smoking, focusing on the legs and thighs.

Step-by-Step Smoking Instructions

Follow this timeline for foolproof smoked turkey:

8-24 hours before: Apply dry rub under and on skin. Refrigerate uncovered.
1 hour before: Remove turkey from fridge. Insert probe thermometers in thickest part of breast and thigh.
0 hours: Light smoker, bring to 225-250°F. Add water pan and pre-soaked wood chips. Place turkey on middle rack breast side up, over drip pan.
Every 45 mins: Spray turkey with broth, cider or water to moisten. Check wood chips, replenish as needed.
1.5 – 5 hours: Brush turkey with glaze/mop each hour during second half of estimated cook time.
Last 30 mins: Double wrap turkey in foil, return to smoker to rest until finished.
Finished: Breast 160°F, thigh 175°F. Remove Turkey and let rest 30 mins before carving.

The probing thermometers will let you easily monitor internal temperatures without constantly opening the smoker. Maintain steady heat and smoke levels for best results.

FAQs About Smoking Turkey

Smoking turkey for the first time? Here are answers to some common questions beginners have:

What is the best wood for smoking turkey?

Fruit woods like apple, cherry and pecan which provide a milder, sweeter smoke flavor are best for turkey. Stay away from heavy smoke woods like hickory or mesquite which can overwhelm the delicate flavor.

Should you brine a turkey before smoking?

Brining is highly recommended to keep the turkey juicy and evenly seasoned. Dissolve salt, sugar and aromatics in water. Submerge turkey 12-24 hours. Rinse and pat dry before smoking.

How do I keep the turkey from drying out?

Maintain a steady 225-250°F temperature. Mop or spray turkey regularly with a water mop. Tent in foil if breast or thighs cook faster. Let rest 30 minutes before slicing.

What is the optimal smoker temperature for turkey?

Aim for 225-250°F to get tender, juicy meat. Higher heat around 275°F can work too but watch closely to avoid drying out. Keep an indirect heat source.

Can I stuff a turkey before smoking?

It is unsafe to stuff poultry before smoking. The stuffing needs to reach 165°F, but drumsticks should not exceed 175°F. Cook stuffing on the side or inject flavors under the skin instead.

How long does it take to smoke a turkey?

Figure 15-20 minutes per pound, less if smoking at higher heat like 275°F. Rely on a meat thermometer for doneness, not just time. A 12-15 lb turkey takes around 3 hours at 225-250°F.

Troubleshooting Smoked Turkey

Having trouble getting perfect results when smoking turkey? Here are some common issues and solutions:

Problem: Turkey skin is not crisping up

Solution: Apply rub under and on the skin. Smoke at 275°F. Mist with broth versus heavy basting.

Problem: Turkey is drying out

Solution: Brine first. Maintain even heat. Mop or spray often. Tent to slow cooking if needed.

Problem: Skin is too dark, tastes burnt

Solution: Avoid flame flare ups. Mist instead of basting. Lower heat slightly if needed.

Problem: Turkey takes forever to cook

Solution: Check for proper prepping and doneness temps. Increase heat 25 degrees. Watch venting for consistent airflow.

Problem: Turkey has bitter, acrid taste

Solution: Avoid heavy smoke woods like mesquite. Opt for milder fruit and nut woods.

Problem: Breast is undercooked, thighs overcooked

Solution: Rotate turkey, tent breast with foil to even out cooking times.

Conclusion

Smoking turkey may seem challenging but with proper techniques anyone can make a mouthwatering smoked turkey. The keys are selecting a good size bird, brining, prepping correctly, managing temperature, using milder smoking woods and mopping periodically. Follow this guide and you will gain the confidence and skill to smoke the perfect turkey. Soon your family will look forward to your famous smoked turkey every holiday season.

How Much Meat Does The Average Smoked Turkey Yield?

When smoking a whole turkey, it’s important to know how much cooked meat you will end up with to ensure you buy a turkey large enough to feed your guests. Here is what to expect in terms of edible smoked turkey meat:

For a 10 lb turkey, expect about 5 lbs of cooked meat off the bone.
For a 15 lb turkey, expect around 7-8 lbs of cooked meat.
For a 20 lb turkey, plan on 10 lbs of edible smoked turkey meat.
Larger turkeys over 20 lbs should yield about 50% bone-in meat after smoking.
If serving a crowd, estimate 1/2 pound of turkey meat per person.
Carve turkey cleanly off the bones before weighing for the most accurate portion estimates.
Cooked turkey meat shrinks around 25-30% during smoking compared to the raw weight.
Whole turkeys include bones, cartilage and skin that are not edible, so the yield is less than the starting weight.
Boneless, skinless turkey breasts yield a higher amount of edible meat for their size.

Knowing what quantity of cooked turkey to expect is helpful for purchasing the right size bird and ensuring you prepare sufficient sides to feed your guests. Use these general guidelines to estimate how many servings your smoked turkey will provide.

What Are Some Classic Side Dishes To Serve With Smoked Turkey?

A smoked turkey is the star of the meal, but you need the right sides to complement it. Here are some classic side dish ideas:

Traditional Favorites

Roasted Garlic Mashed Potatoes
Herb Stuffing or Dressing
Turkey Gravy
Cranberry Sauce
Green Bean Casserole
Dinner Rolls
Sweet Potato Casserole

Seasonal Vegetable Sides

Roasted Brussels Sprouts with Bacon
Honey Glazed Carrots
Green Beans with Almonds
Roasted Butternut Squash
Creamed Spinach or Kale

Easy Salads

Apple, Dried Cranberry & Walnut Salad
Classic Caesar Salad
Ambrosia Fruit Salad
Sweet Corn and Tomato Salad
Autumn Kale Salad with Pomegranate

For a Crowd

Scalloped Potatoes or Funeral Potatoes
Roasted Sheet Pan Veggies
Macaroni and Cheese
Loaded Baked Potato Casserole

Balance out the smoky turkey flavor with tangy, sweet and savory sides. Stick with classics or get creative with seasonal side dishes!

What Wines Pair Best With Smoked Turkey?

Smoked turkey calls for wines that can complement its dense, savory flavor. Here are some excellent wine options:

Whites

Chardonnay – A buttery California Chardonnay has enough body and oak to pair with smoked turkey.
Riesling – The bright acidity of Riesling contrasts nicely with smoky flavors. Choose a German Kabinett.
Sauvignon Blanc – Leaner styles work well. Go for a citrusy New Zealand Sauvignon Blanc.
Chenin Blanc – South African Chenin Blanc has melon notes to match turkey’s richness.
Viognier – The stone fruit flavors of Viognier match smoked meat well. Try a California or Rhone Valley Viognier.

Reds

Pinot Noir – The lightness of Pinot Noir complements turkey without overpowering it. Select a French Burgundy or Oregon Pinot.
Beaujolais – Look for a Beaujolais Villages. The Gamay grape has medium body and tart cherry notes.
Zinfandel – Zinfandel has enough peppery spice to stand up to bold smoked turkey. Avoid heavy, oaky styles.
Syrah – The white pepper and dark berry flavors of Syrah pair nicely with smoked meats. Choose a cooler climate Syrah.

Other Considerations

Champagne or dry sparkling wines can brighten smoky flavors.
Amber brewed beers like Vienna Lagers, Amber Ales and Oktoberfest beers complement turkey.
Herbaceous cocktails liven up the palate with smoked turkey. Try rosemary gin fizzes or thyme infused bourbon sours.

With so many options, you can easily find the perfect wine or beer to enhance your smoked turkey feast!

What Are The Different Methods For Preparing A Smoked Turkey?

While hot smoking is the traditional technique, there are actually a few different ways you can smoke a turkey. Here are some common methods:

Hot Smoking

The conventional way of smoking a turkey is in a charcoal, gas, electric or pellet smoker at 225-250°F using indirect heat and wood chips, chunks or pellets for flavor. This fully cooks the meat while infusing it with a delicious smoky taste. Hot smoking takes 2-4+ hours depending on the size of the turkey.

Cold Smoking

Cold smoking involves exposing the turkey to smoke flavor without actually cooking it. The turkey is placed in a smoker for 1-2 hours at temperatures below 100°F using smoke generated by wood chips or an external smoke generator. Cold smoking imparts flavor and is usually combined with roasting or grilling to finish.

Grill Smoking

To grill smoke a turkey, set up a charcoal or gas grill for indirect heat with a smoke pouch or wood chips added for smoke flavor. Place the turkey on the cool side and grill smoke for 1-2 hours at around 300°F until fully cooked. This combines grilling with smoking techniques.

Stovetop Smoking

You can smoke a turkey right on your stovetop with a cast iron skillet and vented lid. Place wood chips in the skillet over low heat to generate smoke. Put a rack inside, add turkey, cover and smoke for 1-2 hours before finishing in the oven.

Liquid Smoking

Immerse the turkey in a brine, marinade or sauce with liquid smoke added. Let it soak in flavors