How to Achieve a Perfectly Juicy Smoked Turkey
You don't have to wait until November to enjoy turkey. In fact, turkey prices are 20% to 40% lower in the off-season than they are in peak season.
And there are few pleasures greater than a moist, flavorful smoked turkey. If you haven't stepped away from the traditional Thanksgiving spread yet, then it's time to broaden those horizons.
How should you prepare a turkey for smoking?
If you want a tender, juicy turkey then you must brine or inject the bird before you cook it.
Brining the turkey involves soaking it in a saltwater solution. You'll generally want a wet brine. Use kosher salt and at least a gallon of water. Consider adding herbs as well: bay leaves, black pepper, rosemary, or garlic can all enhance your brine. You can also add brown sugar and Lea & Perrin, as in this recipe.
If you don't want to go brine the turkey, you can inject the turkey instead. There are plenty of excellent liquid injectable marinades on the market, or you can make your own. Try this awesome butter, beer, and honey injection mix to enjoy a turkey flavor profile you've never enjoyed before.
What's the right temperature for smoking a turkey?
The ideal temperature range for smoking a turkey is usually between between 225℉ and 275℉.
As with any smoking you would ever do, the key is to keep the temperature accurate and consistent. Fortunately, many of our smokers are equipped with Tel-Tru temperature gauges, fully flanged and gasketed doors to keep the heat inside the main chamber, and thick carbon steel walls that all make heat control very easy.
What kind of wood should I use when smoking a turkey?
If you already know that different woods produce different results, you're ahead of the game. Three woods in particular pair very well with a turkey:
- Apple
- Cherry
- Pecan
Each of these woods offers a mild, fruity flavor.
If you don't like these woods or can't find them, the rule of theme is to go for woods that offer a light touch of flavor. Avoid overpowering woods like hickory or mesquite.
Do you have to baste a smoked turkey?
Technically, you do not have to baste a turkey you've injected or brined.
However, you can. Using a simple butter baste can make the skin crispier and add flavor to your turkey.
Whether you baste or not, it's important to realize that a smoked turkey needs monitoring. You smoke to temperature, not time. While a good rule of thumb says you can smoke for 20 to 45 minutes per pound of meat, that's really the point you should start checking the turkey.
Until the internal temperature reaches 165℉ the turkey is not safe to eat.
Ready to Carve a Juicy Masterpiece?
Moisture and flavor are a matter of planning, not luck. And that planning starts with a made-in-the-USA, high-quality smoker from Lone Star Grillz. If you haven't found your smoker yet, what are you waiting for? We finance! Right now you can get 18 months same as cash with approved credit. Can you taste that turkey yet?