Smoking is a great alternative to grilling. However, smoking a turkey is not a task for impatient cooks, even if the result is as good as roasting or frying it. If the weather promises a nice day or you've always wanted to try smoking a turkey, take out your smoker and follow these instructions.
Steps
Part 1 of 2: Prepare the Turkey
Step 1. Remove the internal organs
If you buy a frozen turkey, it will likely contain some organs - kidney, liver, heart, gizzards. Remove everything and set aside.
- You can use them for the filling. Sauté them with a little oil and add them in moderation to the filling to give it flavor.
- Many choose to make broth with offal. Cut them together with an onion, a couple of carrots and a few stalks of celery and put them in a pot of water to boil. Add a little salt, pepper and a few bay leaves and let it go for a few hours, skimming it from time to time.
Step 2. Rinse the turkey
Run it under running water inside and out to wash it. Blot to dry or leave it in the air for a while.
Step 3. Choose whether or not to brine (optional). A brine is a salt water bath in which to leave the bird for 24 hours. Doing so gives the turkey extra flavor, helping it stay moist during cooking. Here is the basic brine recipe you can try:
- In a large saucepan, bring 4 liters of water to the boil. Add 4 cups of salt, 4 of sugar, a head of garlic cut in half, a cup of black pepper and a choice of herbs (thyme, rosemary, sage and marjoram for example). Turn off and let the salt and sugar dissolve completely. Leave it like this for 5 minutes.
- Add to the brine placed in another large container, the equivalent of three tubs or bags of ice and mix. Then add 2 liters of apple cider vinegar and four lemons and oranges cut in half. Submerge the turkey making sure it is completely covered in liquid.
- Leave it to soak for at least 24 hours, turning it every 6-12 hours. Try to keep it cool, if the temperature rises above 4 °, add some ice.
Step 4. Thaw the turkey completely
If you choose not to pickle it and bought it frozen, you will need to defrost it completely. It takes longer in the refrigerator but it is the safest method. Place it in a container or pan and leave it in the fridge for one day for every 450 grams of weight.
You can also defrost it by putting it in cold water. Dip it in the sink filled with cold water. You will have to stay in the bath for 30 minutes every 450 gr
Step 5. Once thawed, massage it with a glaze or base dressing
Use oil or butter all over the bird. Sprinkle it with salt, pepper to any other seasoning. Be creative!
- Dry massage is a combination of dried spices that are massaged into the skin to impart flavor. For a classic yet elementary massage, try a mix of salt, pepper, thyme, rosemary, dried sage and garlic powder.
- The glaze is usually a creamy mix that is brushed on the meat and which once cooked, thickens, concentrating the flavors. Consider the cranberry, maple, cider, and dark sugar icing.
- Who says smoking a turkey has to be complicated? Try something simple. Coat the turkey with oil and softened butter, add salt and pepper. And off to cook.
Part 2 of 2: Smoke the Turkey
Step 1. Pre-cook the turkey (optional)
Of course, if you have some time on your hands and don't want to rush the whole process, you won't need to pre-cook it. If you are running out of time and want quicker cooking, you can pre-cook it and smoke it later instead.
To pre-cook it, place it in a baking dish and cover it with aluminum foil or a lid. Let it go for 30 minutes at 180 degrees
Step 2. Prepare the smoker grill
Grease it with oil or coat it with aluminum to prevent the meat from sticking.
Step 3. Turn on the smoker
The best temperature for smoking a turkey is around 110 °, but anywhere between 110 and 130 ° is acceptable. It will take about 45 minutes to get to temperature.
Step 4. Add the wood
Once the smoker is on and preheated, add the moistened bits of wood.
- If you want, you can also vary with the liquid to moisten. For example, let's say you use walnut bits to smoke your turkey. Why not dip them in bourbon? Or if you choose bits of apple tree, why not use cider? Add flavor to the wood by dipping it in a complementary liquid.
- Experiment with different woods to vary the flavor of the meat. Among the wood with a milder smell we find alder, apple, cherry, maple, mulberry, orange and peach; among the most intense are walnut, mesquite, oak, hazelnut and the wood used for whiskey barrels.
- Some people prefer not to use bits of wood or wet logs. They argue that the wood must be dry to produce smoke and prolong the process. Experiment for yourself whether you prefer to use damp or dry wood.
Step 5. Place the turkey on the smoker
Place it on the grill with the chest up. The best part of the grill to place it on will depend on where the heat is concentrated. Usually the turkey should be placed on its side, "away" from direct heat. Cover the smoker.
Consider placing a drip tray under the turkey. If you want to collect the fluid and fat for a smoked sauce, place a pan under the grill to catch any leaking turkey
Step 6. Keep the heat at about 130 degrees
Check every hour so that heat and smoke do not disperse. Add more charcoal, bits of wood, or water as needed. If your smoker doesn't have a built-in thermometer, you can put a metal one inside to gauge the temperature yourself when you open it.
Step 7. The smoking time varies according to the weight of the turkey
It will take from 30 to 40 minutes for 450 gr. The time difference is determined by the smoker and the outside temperature.
- At 120 °, a 6-7 kg turkey will take about 8-9 hours.
- If you decide to turn up the heat, the time will obviously decrease but the turkey will not retain the smoky flavor as well. At 165 °, the same turkey as above will take about 3-3.5 hours to smoke.
Step 8. Wait for the internal temperature to reach 73 degrees
Calculate the minimum suggested time for complete smoking. When it has passed, open the lid and with the meat thermometer in your hand measure it, inserting it into the thickest part of the thigh. If it reaches 73 °, the turkey is ready.
If it's still not ready, put the lid back on and let it go for another 30-45 minutes. Check the desired temperature a second time
Step 9. Let it sit
Once the bird is removed from the smoker, let it sit for about 30 minutes before cutting it. In this way the juices will settle into the meat, making it softer.
Step 10. Finished
Enjoy your smoked turkey over a dinner that also includes sweet potatoes, mashed potatoes, green beans, stuffing and cranberry sauce.
