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- When it comes to smoking a turkey, brining is completely optional. The low and slow cooking actually draws the moisture into the turkey instead of out, so you don’t need to add anything to keep it juicy. This top-rated recipe doesn’t require a brine. - Source: Internet
- Next up, let’s chat about exactly how long to smoke a turkey. At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. - Source: Internet
- Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke. - Source: Internet
- Follow the recipe, and I’ll teach you the simple steps to making your own smoked turkey at home. Hey Grill Hey is dedicated to helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page. - Source: Internet
- Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had! - Source: Internet
- It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!). - Source: Internet
- Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey. I definitely recommend my Apple Spice Smoked Turkey Brine for this very occasion. It’s sweet with the perfect blend of spices. - Source: Internet
- This smoked turkey recipe can be cooked on whatever smoker you prefer. It’ll taste great cooked on a pellet grill, offset smoker, or even an electric smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet smoker is a great, easy grill to use, and an offset will give you awesome flavor. - Source: Internet
- Start testing your turkey for doneness about an hour before it is “supposed” to be done. All birds cook at slightly different speeds, so keep an eye on it to avoid overcooking. Use an instant-read thermometer to check the temperature of the turkey in the breast and thigh as it cooks. Make sure you test both sides of the bird, ESPECIALLY if you are smoking on a gas or charcoal grill where the temperatures of your grill may have been higher on one side than the other. - Source: Internet
- I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking. - Source: Internet
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