Smoked Turkey

Why Smoke Turkey?

• If you smoke the turkey for the holidays, you will have space in the oven for the side dishes and the rolls.
• They are great to smoke for summer parties. A whole turkey makes enough to feed a crowd, and turning the oven on when it’s hot outside is unnecessary.
• The flavor is so much better than a roasted bird; it’s unique and rich. This is especially true of the breast, which tends to be bland.
• The low and slow method used in smoking produces an unparalleled tenderness that roasting can’t achieve.
• The beautiful golden-brown skin is a great conversation starter for your guests.

To Brine or Not to Brine

Brining really comes down to personal preference. The main attraction of brining is that it will infuse the turkey meat with flavor, especially salt. When we cook a turkey breast, we generally brine it. We also generally brine if we are cooking a wild turkey or a fresh turkey.

If you are cooking a frozen turkey, look at the packaging closely. 90% of them will say water added. The butchers inject the meat with water before freezing, adding weight. So, brining a previously frozen bird just adds more water and makes the meat more bland.

If you would like a recipe for a turkey brine, you can find one in our wild turkey article.

What you Need

• Whole turkey: Either fresh or thawed-frozen bird. You can get one as large as you need for your crowd. If using a frozen bird, thaw it in the refrigerator for a minimum of 4-5 days.
• Celery: 1-2 whole stalks of celery, rough cut.
• Carrot: 1 large carrot, cut into chunks.
• Onion: 1 small onion, quartered.
• Apple: Apple adds a nice sweetness to the meat. You can substitute orange, lemon, or lime, each giving the bird a slightly different flavor.
• Oil: Mild oil for frying.

For the Rub

• Brown Sugar: Poultry goes well with a sweet rub, and brown sugar adds a caramelized sugar flavor.
• Garlic: Garlic powder adds a pungent, slightly spicy flavor.
• Onion: Onion powder is made from dehydrated onions and provides a subtle, sweetly pungent flavor.
• Paprika: Paprika is a ground spice made from dried red peppers, offering a sweet, mildly spicy flavor with a vibrant red color.
• Chili Powder: Adds a bit of spicy heat to the skin and a nice red color
• Cumin: Cumin has a warm, earthy flavor that adds a slightly nutty flavor.
• Parsley: Dried parsley adds a fresh, leafy flavor.
• Thyme: Thyme is an herb with a subtle, earthy flavor. It adds a slightly floral note.
• Sage: Sage has a robust flavor that pairs well with poultry.
• Rosemary: Rosemary has a pine-like aroma and adds a woodsy flavor that pairs well with turkey.
• Salt: Use kosher salt or sea salt. Salt is the universal flavor enhancer.
• Pepper: Coarse, freshly ground black pepper has the best flavor.

How to Make it

Step One:

Add the dry rub ingredients to a bowl.

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Step Two:

Mix well. Break up any large chunks.

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Step Three:

Dry off the bird, inside and outside, with paper towels.

Drizzle the skin with olive oil to help hold the dry rub on.

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Step Four:

Evenly sprinkle to skin with the rub. Work it in with your fingers.

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Step Five:

Don’t forget to season the inside of the cavity with the dry rub, too.

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Step Six:

Stuff the onion and celery in the cavity.

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Step Seven:

Fill the remainder of the cavity with carrots and apples.

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Let the turkey sit on the counter to get it closer to room temperature while the smoker preheats.

Preheat the smoker to 225°F/115°C. Fill it with wood or pellets. Don’t forget to add a pan with water in the bottom of the smoker to add moisture. Place a pan under the turkey to catch the drippings. You can use it to make turkey gravy.

Slide the turkey into the smoker on a rack. If your smoker has one, install the probe thermometer in the thickest part of the thigh.

Smoke for 6-9 hours until the meat temperature in the thickest part of the thigh measures 160°F/80°C. Cover the bird with aluminum foil and let it rest for about 30 minutes before carving. The temperature will rise to 165°F/85°C. Use an instant-read thermometer.

What to do With Leftovers

• Cool Down: Allow the smoked turkey to cool to room temperature. To prevent bacterial growth, do not leave it out for more than two hours.
• Slice or Shred: If you have a large amount, consider slicing or shredding the turkey. This makes it easier to store and use later.
• Airtight Containers: Place the turkey in an airtight container. If you don’t have containers, you can use heavy-duty aluminum foil, plastic wrap, or resealable plastic bags. If using bags, try to squeeze out as much air as possible before sealing.
• Refrigeration: Store the turkey in the refrigerator if you plan to use it within three to four days. Ensure your fridge is at or below 40°F (4°C) to keep the turkey safe.
• Freezing for Longer Storage: Freeze the turkey for longer storage. It can be kept in the freezer for up to four months without significantly losing quality. When freezing, label the containers or bags with the date so you know how long it’s been stored. Vacuum packing is the best option.
• Thawing and Reheating: When ready to eat, thaw the frozen turkey in the refrigerator, not at room temperature. To reheat, ensure it reaches an internal temperature of 165°F (74°C) to kill bacteria.
• Avoid Repeated Reheating: Reheat only the amount of turkey you plan to use. Repeated reheating can dry out the meat and increase the risk of foodborne illness.
• Leftover Breasts: Wet a clean kitchen towel with water until damp., not dripping. Wrap it around the breast. That will keep it moist.

Frequently Asked Questions