An Easy and Fun Way to Have a Tasty Bird
It’s Thanksgiving and that means turkey time. If you’re looking for a different, yet uncomplicated way to cook your bird this year, consider smoking it. Done the right way, it might just be the juiciest and most tender and flavorful turkey you’ve ever tasted.
What You’ll Need to Smoke a Turkey
The first thing you’ll need, of course, is the bird itself. You’ll want to plan on about a pound and a half of uncooked turkey for each person at the table. Hens typically weigh between 12 and 14 pounds and toms come in at around 18-20 pounds, but both will be equally tender and juicy. If possible, pick up a “fresh frozen” turkey. It will take less time to completely thaw.
Next, you’ll need something to smoke the turkey. A pellet smoker is ideal, but you can smoke a turkey in just about any type of outdoor grill. Charcoal is preferred, though you can smoke a turkey on a gas grill. If that’s all you have, you will want to invest in a pellet tube. It’s typically about 3-4 inches in diameter and about 12 inches long. You fill it with wood pellets, light one end, blow out the flames when you have red hot coals and put it inside your grill while the turkey is cooking.
Another handy item to have whenever you’re cooking on a grill—heatproof gloves. The best ones have thermal inserts and thin rubber gloves that fit over them. That lets you handle messy foods without getting the inserts dirty.
Finally, you’ll want to pick the right wood to smoke your turkey. Because poultry has a milder flavor, it typically tastes better when smoked with fruit woods, such as apple or cherry. Pecan and maple can also work well. Hickory is okay, but you need to be careful that you don’t smoke the turkey too long or it might taste bitter.
Smoking the Turkey
You’ll want to cook your turkey at a higher temperature than you would smoke ribs, pork shoulder or brisket. If you cook a turkey “low and slow,” it will typically get mushy. Set your pellet grill at 325 or higher…you can actually smoke it at temps as high as 400. If you’re using a regular charcoal grill, cook the turkey on indirect heat. Put the bird in the middle and the charcoal around the outside edges, so the heat from the charcoal doesn’t burn the bottom of the turkey.
Knowing When the Turkey is Done
The best way to know when your turkey is done is to probe it. You’ll want to cook to an internal temperature of about 160 in the deepest part of the breast. When you hit that temperature, take the bird off and let it rest for an hour or so. It will keep cooking, but it will also firm up a little, making it easier to carve.
