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Meant Smoking 101 – An Easy Smoked Turkey Recipe for Your Smoker

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Home BBQ Smoker Recipes Meant Smoking 101 – An Easy Smoked Turkey Recipe for Your Smoker
Published on September 7, 2015

There are many great ways to cook a turkey, but our favorite is smoking. The number one thing you are going to need is time. Smoking is a slower cooking process than roasting so make sure to read through the whole process before starting and do the math to get the timing right. Since this might be the only time you prepare a turkey, it is a good idea to have everything mapped out well in advance, but don’t worry, the results will be worth it. Get more grilling tips and tricks from www.cavetools.com It requires a cooking time of about 30 minutes per pound at a cooking temperature around 235 degrees F/115 degrees C to get the bird cooked through. Make sure that you build your fire accordingly. I am smoking a 13 pound/6 kg turkey so I will be running my smoker for about 6 1/2 hours, but I will plan on 7 just to be on the safe side. However, you can smoke your turkey at 250 degrees F/120 degrees C to reduce the cooking time a little. Plan on 25 minutes per pound at this temperature. This is a better strategy for larger turkeys. We suggest lightly oiling your cooking grate. As you get the turkey ready, keep an eye on the smoker and make the necessary adjustments to hit the target temperature. Before the turkey goes in the smoker you will want to add some flavor to the bird. This is best done with a spice rub. You can use your favorite ingredients in this rub, from dried spices to fresh herbs to the zest of citrus fruit. What remains important is applying these flavors where they are most beneficial; this means under the skin. Place the turkey in the smoker where the smoke can flow evenly around all sides. It should be placed squarely over your drip pan so as can catch all the drippings (and help keep your smoker clean). If your smoker is an offset model or otherwise puts out more heat on one side than the other, then you will need to rotate the turkey every two hours to make sure the bird cooks evenly. Make sure to tightly cover the turkey to hold in the heat and moisture while it rests. Put it someplace warm and without a draft so that it can rest adequately. Once the resting period is over you may start carving. If you are running early and need to let the turkey rest longer than 15 minutes, cover it with some kitchen towels for added insulation. The heat of the bird will keep it warm.

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