How to Smoke a Turkey

If you have never tried smoked turkey then you don't know what you are missing. Most people stick a turkey in the oven and roast it for hours until the timer pops up. Smoked turkey is more flavorful and tender than oven roasting.
To smoke a turkey, the internal temperature has to be 165 degrees F. Test in at least two places. Bones cook faster so keep the thermometer away from the bone. Also keep in mind that white meat cooks faster than dark meat. It takes about 30-40 minutes per pound.

A fresh turkey is best to use in the case of a smoked turkey. Don't get a large turkey. A turkey anywhere from 12-16 pounds would be perfect for smoking.
You will also need a smoker, meat thermometer and good hardwood like cherry or apple. The meat thermometer must be a good one. This is not time to skimp. It should be one that is very accurate. Not all meat thermometers are precisely accurate. As far as the wood, cherry is the best wood because it is a fruit wood and it brings out the flavor in the turkey.

It is important to note that smoked turkey has a different color and texture than an oven roasted one. Pink meat and a smooth texture are normal for a smoked turkey. As long as the turkey shows an internal temperature of 165 degrees F then it is safe to eat.

Okay now that we have the basics, we are ready to smoke the turkey. Prepare the turkey for smoking first. Remove the insides and trim off an excess skin. Wash the turkey in cold water and make sure you pat dry completely.

Now it is time to prepare the smoker. Put in the wood and let it heat to a steady temperature of 230 degree F. Since most smokers start hot and then cool down, wait the temp is around 250 degrees F, then put the turkey in.

You can do several things to make sure the flavor is enhanced at this point. You could either use brine. But you would have had to soak the turkey in the brine a day in advance. You could apply a rub to the turkey. Or you could just rub cooking oil on the turkey to keep the skin moist.

Place the turkey breast side up in the smoker. You could use a roasting pan or foil paper to reduce mess or just set it on the rack.

While the turkey is smoking, check the temperature every hour or so just to be sure things are progressing as it should be.

You will need to determine how long the turkey needs to smoke. Normal time is 30 minutes per pound so times will obviously vary according to the size of the turkey. At the soonest time it will be done, start checking the smoked turkey to see if it is done or near done. This is where the handy dandy meat thermometer will come in. Again be sure to check it in two different places. When the thermometer reads 165 degree F, you can then safely take the turkey out.

Before carving the smoked turkey, let it set for 15 minutes to cool down a bit. This will also allow the juice to start flowing. If you carve it right away, the smoked turkey meat will be dry.

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