Smoke the turkey for about 12 minutes per pound—for a 15-pound turkey that means about 3 hours total. Turkey tends to absorb smoke easier than red meat, so use mild woods. The cooking time will depend upon its weight, which is 30 to 40 minutes per pound. Cooking at 325 degrees F, it will take around 10 minutes per pound. Smoke the turkey at a low temperature, between 225 and 250 degrees. Using the digital meat thermometer, make sure that the sensor is in the thickest part of the breast meat. Smoking a turkey is absolutely the best way to cook a whole turkey. Cook until the temperature reaches 100-110°F. Check out my full guide on how long to smoke a turkey. Mix up thoroughly by hand. I smoke turkeys at temps between 275-300 degrees. Smoking a whole turkey isn't easy, but the results make the effort all worth while. How long should I smoke turkey for? Your turkey will be ready when the internal temperature of the meat reaches 165°F/73°C. I don't use a rub or anything else on the turkey. Smoked Turkey Recipe Ingredients: 10-12 pound turkey, thawed – be sure to begin thawing the turkey at least two days in advance!It’s not advisable to smoke a frozen turkey. We’ll show you a method of smoking that uses low heat and smoke from water-soaked wood chips like hickory, cherry, apple or mesquite wood. So, how long to smoke turkey? Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking. Use whatever fuel for your unit and to your liking. Place a pan below the turkey to collect the drippings while it smokes. Bring your smoker up to 350°F and wait for it to start producing smoke. In this video, you’ll learn how to smoke a turkey. Conceptually it is just like grilling chicken drumsticks over indirect heat but with the smoking element included. The Bird. Use your digital thermometer in the thigh of the bird and the smoked turkey will be done when it reaches 165 degrees F internal temperature. I smoke at about 250 for 8-10 hours. I like to use oak for the smoking wood, but if you have fruit woods they should be good too. This time estimate should hold out for different size turkeys, but remember it could take longer, so try to keep the serving time a bit flexible. Get Started Before you start, get a good turkey size that is enough to feed your guests and make sure your turkey fits inside your pellet grill. Fresh turkey cooks through faster than a frozen one, so keep a close watch over it. If you choose a fairly typical 4-lb turkey breast, you'd be looking at about a 2 hour cook time. Smoked Turkey Breast Time. Once you see the smoke, place the turkey inside, and set a timer for 30 to 40 minutes per pound of turkey you are smoking. Join the Gravy Train. Smoking a turkey usually takes a longer time than roasting a turkey, so you may need more time and patience to prepare a smoked turkey. How long does it take to smoke a turkey? Smoke that bird. Refrigerate leftover smoked turkey, or freeze it for up to 10 months. By coating the turkey breast in a thick butter bath and smoking it at a relatively high temperature, you end up with a bird that’s moist, lightly smoky and done in a jiffy. Plan on smoking the turkey for about 20 minutes per pound – a 15-pound turkey will take about 5 hours to smoke. The picture above is of a turkey I cooked, just before it was served for a Thanksgiving feast. It’s both exotic and comfortably … BBQ smoking turkey is more than just a way to flex your BBQ muscles. Generally you smoke a turkey for about 30 minutes per pound once the smoke temperature reaches 350 degrees. If you’re cooking a smaller turkey you can smoke at a lower temp, but as the turkey gets larger you need to increase the temp. On non stick baking sheet, form stuffing into 2 loaf like mounds. Combine the melted butter and rosemary in a small bowl. Place stuffing and baking sheet under Turkey for entire time smoking turkey. Place turkey in the smoker and smoke for about 30 minutes per lb. Plus, I always give a little wiggle room and add an extra 30 minutes to the calculated cook time. We periodically basted the turkey while cooking with some of the pan drippings. The drippings will add lots of flavor to stuffing. The flavors can't be beat and it is so juicy and so moist that you will never cook your holiday turkeys in the oven - or the fryer - ever again. Always aim for internal temperature, not time. If you are smoking a turkey breast, you will want to follow the rule of 225 degrees for about 30 minutes per pound. The meat is a fantastic source of protein, which helps you feel fuller for longer. Smoking a turkey in a charcoal smoker grill is a wonderful thing to do. Then, smoke your turkey in your smoker or smokehouse to a minimum of 155º internal in the breast, 165° in the thigh. Smoked in a Weber Smoky Mountain Cooker and using apple wood for smoke, it turned out perfectly. Aim for 30 minutes per pound of meat, at 225°F/107°C. Now, after all of that comes the easy part… smoking the turkey. Fill the pan with chopped onions, carrots, celery, and herbs prior to placing it underneath the turkey to create a delicious gravy. Use Fresh, not frozen –Hit up your local butcher and splurge a little. Internal Temps and Food Safety. Plan on cooking it 30 minutes for every pound that it weighs. Smoking a turkey gives it deep, rich, natural flavors. Smoke at 225F for about 2 hours. 5. "Remember the smoke turns the meat pink. Make sure that you cook to an internal temperature of 165 F degrees. Smoke the turkey legs slow on low. A how to smoke a turkey in a charcoal smoker guide would not be complete without mentioning that thawed turkey and fresh turkey have different cooking requirements. Smoke at 400 degrees Fahrenheit for 30 minutes, then turn the heat down to 250 degrees and cook for about 30 minutes per pound. Then, soak some wood chips in a pan with water, apple cider vinegar, and a shot of whiskey or cognac for 30 minutes. When smoking an entire turkey, you should ideally set the smoker to 240 °F. Add cold water to complete total amount of water per directions on bag. Choosing the Right Grill for Smoking Turkey. After the initial Smoke, leave the turkey on the smoker and brush all over with the rosemary butter, … Move over, oven-roasted turkey — this year, we’re preparing our Thanksgiving bird in a smoker. The outer skin turns a beautiful mahogany color and is almost crispy.For smoke, I use pecan or a fruit wood like cherry. Pat turkey dry, air dry in refrigerator overnight. How To Smoke A Turkey. A 12-pound turkey will need at least six hours to smoke. To smoke turkey on a Weber charcoal grill, start by defrosting the turkey and seasoning it. It is best to smoke a whole turkey at 225°F. A turkey can take up to 35 minutes per pound when smoking at 220 degrees F, but a number of factors could impact the cook time. Butter – a necessary injectable for moist and rich meat; Chicken stock – use one with no added sugar to keep your smoked turkey Keto! There are actually a few great health benefits to smoked turkey. Therefore, if you have a 12 pound turkey, you would smoke … If you don't have 10 to 12 hours to smoke the turkey, cook it at a higher temperature. As a general rule of thumb, for each pound of turkey, it will need to be in the smoker for 30 minutes. About 90 minutes into smoking your turkey, turn the bird 180° to ensure even cooking. We recommend using a pellet grill because it is the easiest way to maintain a consistent temperature. To conclude. To Grill? Long enough to get it to the recommended cooked temperature. Hickory and mesquite are heavier woods that can quickly overpower a turkey, but if you blend about 1/4 of the heavier flavored wood with 3/4 milder wood, you can offset the strong hickory or mesquite flavor. Higher temps make for a better bird. Close lid and let the turkey smoke on the Smoke setting (between 150 and 180 degrees) for 1 1/2 to 2 hours. How Long Does It Take to Smoke a Turkey in a Smoker? Next, put an aluminum drip pan in the middle of the grill and light some charcoal on each side of it before putting the grill grate on. The brine and smoke flavor are enough. It is advised to use an electric smoker that comes with a thermometer. Apple and cherry woods have a sweet taste that compliments turkey well. That's about 30-40 minutes per pound and 165°F finished internal temperature. No more snacking to get you between meals. If you start with the best quality, you end with the best quality. Make sure to follow all of the steps for dry brining and rubbing butter under the skin if you smoke a turkey breast. Every hour, baste the turkey with the juice that it produces throughout the cook. Because you have cured your bird first, it reduces the chance, greatly, of developing botulism, the 'safe zone' does not apply (40º to 140º within 4 hours). Also, you can remove your turkey from the smoker when it's internal temp reaches 160 degrees. You don't have to cook a turkey to 180 degrees or 190 degrees." Once your turkey is ready and your smoker is up to temperature, . 10 Tips for Smoking a Turkey. Once your turkey is brined and seasoned, it’s time to get it in the smoker. My 16-pound turkey took 2 hours and 45 minutes, almost exactly 10 minutes per pound. Turkey drumsticks have a lot of connective tissue and the low heat is key to liquefying the collagen. But we’ll be the first to acknowledge that it’s not as simple as setting the oven to 350 and letting your turkey hang out for a few hours. One large turkey breast—look for a frozen breast that’s seven to eight pounds and start thawing it in the fridge two days before the holiday. Cook the turkey breast until when the internal temperature of turkey gets to 165°F. You can smoke a turkey on different types of grills such as pellet smokers, charcoal grill and gas grills from; your grill needs to be able to circulate smoke and cook your turkey with indirect heat. The smoking process creates a turkey that’s moist throughout and flavored with slightly sweet smoke and fresh herbs. Smoke It! Then place the turkey at the roasting pan and into the grate of the grill. Plan for about 6 hours with a 12 pound turkey. Turkey Smoking FAQ. Place a drip pan filled with water underneath the turkey in the smoker. Sure that the sensor is in the thickest part of the breast, you will want to all! 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