If you're tired of the ho-hum boring roasted turkey you make in your oven every year, you should consider smoking turkeys in your back yard. A properly smoked slow cook turkey will result in a succulent, juicy bird that your friends and family will remember for years.
No need to go out and buy a high dollar smoker, any grill will do and below are tips for using different kinds. We will mainly be discussing the use of a charcoal grill like a Weber. If you are using a gas grill, be sure you have plenty of fuel. You don't want your turkey cooling down while you run to fill the bottle.
Prepare - I recommend smoking turkeys that are 14 lbs. or less because to slow cook turkey that is larger may provide internal temperatures that are prime for bacteria growth. however, you can cook bigger birds. The only real limitation is the size of your grill/smoker. As long as the cover doesn't touch the turkey, you're OK but would recommend and inch or so of clearance.
Cooking fresh turkey is preferable over frozen since they are injected with solutions to keep moist during cooking. A fresh turkey will naturally stay moist.
Remove the giblets and neck from inside the cavity of the bird, also remove any excess fat to prevent flair-ups. Next, separate the skin from the breast if you are going to use a brine solution or season the breast with a rub. Rinse the turkey inside and out.
Brine - Many smoking enthusiast recommend soaking your turkey in brine. Although it's not necessary, the brine recipe used will create unique flavors and ensure a wonderfully smoked turkey. Smoking turkeys soaked in brine will be discussed in another article due to the amount of information. You can also get great brine recipes by clicking the link below.
Rub - A rub will add wonderful flavors when you slow cook turkey. If you decide to use a rub, you'll want to rinse the turkey well, inside and out, with cold water and then dry. Be sure to use a kitchen towel instead of paper towels as paper towels will leave a residue.
A rub is not necessary but the seasonings will enhance the flavor and produce a more memorable meal. A dry rub mixed with some cooking oil will produce a moister turkey. Cover the entire turkey ensuring you get the rub under the breast skin and coat the breast meat. I like to have all this done the night before smoking so that the seasonings have some time to be absorbed into the meat.
Once your bird is ready, place it in the refrigerator overnight to let your spices work their magic.
No Rub - If you're not using a rub, then coat the outside of the turkey with 1-2 tbs. of unsalted butter and then salt and pepper. This will help the skin to crisp and will seal in the juices.
Preparing the Grill/Smoker - For best results, place a pan with an inch of water on the coal/fire grate directly under your turkey. If you're cooking on a gas grill you won't have this grate, so place a wire rack inside a disposable roasting pan. This will keep your bird out of the water and prevent any flair-ups. As your bird cooks, a moist heat is created and the pan will catch any dripping. Using a regular grill, the charcoal will be placed around this drip pan and will provide indirect heat to slow cook turkey.
Cooking Temperature - The cooking temperature we're looking for is 225 - 250 degrees F. If using a grill without a thermometer, be sure to place an oven thermometer near the turkey to help you maintain the desired temperature. Insert a meat thermometer into the breast or thigh so that it is in the thickest part and not touching bone.
Smoking - Oak, apple, cherry and/or hickory are recommended woods to use. I don't recommend mesquite for poultry since it produces an overwhelming flavor. If you decide you want to use it, use it sparingly. Soak a couple of handfuls of wood chips in water for about 20 minutes. With a gas grill, place the chips in a smoker tray or make one by wrapping the chips in aluminum foil and poking a few holes in the top. The tray or foil packet can then be placed in the grill or coals to provide the smoke. Do this three or four times during the cooking process.
Cooking Time - You will need to cook 30-40 minutes per pound if you maintain a temp of 225-250 degrees. If you find that you're having trouble maintaining the temp and your grill is running at a higher temperature, just cook till done and then place in the oven at 185 degrees till serving time. This is why using a meat thermometer is important. Rotate the bird periodically for even cooking and cover the breast with foil once the breast reaches 150 degrees.
Serving - Your bird is done when the thigh reaches 170 degrees or the breast reaches 160 degrees. Remove it from the grill 15-20 minutes prior to serving and let it rest on the cutting board, breast side down, at least 15 minutes before carving. This will allow the juices to redistribute and be retained in the meat instead of spilling out onto the cutting board. Covering with foil will keep it from cooling too fast. Carve and enjoy!
Recipes - There are tons of recipes and techniques for smoking turkeys. I would use proven recipes that win awards if I was cooking a holiday dinner or for friends and family.
