Ingredients1 turkey breast (2.7 to 3 kgs) Show
Preparation
Smoked turkey is a certified crowd pleaser! It’s a great centerpiece, tastes great and it’s easy to create. With its smoky flavor and rich texture, turkey is hard to resist. This recipe will give you legendary status at your next family gathering!! When smoking a turkey, an expensive grill with all the
bells and whistles is not going to help you. You need to get your hands on an electric smoker. Any electric smoker will do to master smoking a turkey. Let get stuck into this! What this article covers: As a general rule of thumb, you want to cook the turkey for around 30 minutes per pound at 225°F. Like most meats, there is no set time you should smoke a turkey for. There are a few factors that come into play. • The size and shape of your turkey • The temperature of your electric smoker • How
often the smoker is opened once the bird is in Before you decide what size turkey to buy, you have to figure out how many people you are feeding. I calculate you need half a pound of delicious smoked turkey meat per adult. You need to take into account the giblets and bones, so you need to allow 1 pound of raw turkey per adult. Cooking
for 8 – 10 people? That means you need to purchase a turkey that weighs around 8 -10 pounds. You are better off sticking to turkeys 15 pounds and under. If you are cooking for 15 plus people I would recommend buying two turkeys. As we will be cooking low and slow, larger turkeys can run the risk of sitting in the danger zone for too long/. You
need to ensure your frozen turkey is completely thawed before smoking it. That way the entire bird cooks at the rate thought. You also need to ensure your turkey is completely thawed before brining it. As brining takes a few days, you may need to ensure your turkey is that up a week before Thanksgiving or when you plan to cook it. Per 4lbs it takes 24 hours to defrost. So if you have a 12lb turkey it may take 3 days to defrost in the refrigerator. How to Clean Your TurkeyAfter the turkey is defrosted, make sure you clean your turkey. Start by removing the neck, gizzard, and insides. Once the insides have been removed, give the inside a good rinse. How to Brine Your TurkeyBefore starting to smoke your turkey you should to brine it. Brining is a technique that makes the turkey more succulent and tedner by soaking it in a solution of salt, water and aromatics. Allowing the bird to sit in the solution will mean the salt will seep into the turkey meat. This helps to break down the proteins as well as add flavor and moisture to the meat. To make the brine, I like to allow one cup of salt per gallon of water. You may need something to keep the bird submerged. Once yo have the core brine ready it’s time to add some flavor. The most are garlic, sugar, thyme, rosemary, and paprika. Iys up to you what combination of spices and herbs you want to use. If you are not sure I have included our turkey brine recipe below. Add all your ingredients to a large pot and bring it to a boil. Give the brine a stir and turn off the heat. Allow the brine to cool. Then place all the liquid and thawed turkey in either a large container or brine bag. Allow the turkey to brine in the refrigerator for 3 days at most. When your preferred time is up, remove the turkey from the brine and rinse it thoroughly. Then you want to pat it dry with paper towels. Turkey has just got in my electric smoker
The Bare Bones Smoked Turkey RecipeWe have covered thawing, cleaning, brining, and rinsing turkey above. I have included them the steps below because they are so important to whipping uy a juicy, succulent turkey. Thaw Your TurkeyThe first thing that you need to do is to make sure your turkey is well-defrosted. Never start to cook meat when any parts are still partly frozen. Clean Your Turkey:Brine Your Turkey:Before starting to smoke this masterpiece you need to brine it, This will enhance the bird’s moisture absorption, break down the muscles and tenderize the meat. For a simple brine, submerge the bird in a mixture of cold water and kosher salt. If you need to weigh the bird down to keep it submerged. Rinse and Dry Your Turkey:Remove the bird from the brine and rinse it with cold water, making sure to not forget the cavity. Once well rinsed let dry for 12 – 24 hours. This makes sure the flavors of the brine are evenly dispersed throughout the meat. Season Your Turkey:Once your turkey has been brined and rinsed it’s time to season it. You can go traditional with herbs and spices or go for a cajun spice. Before you seasoning the outside of the turkey we will stuff the cavity with aromatics such as garlic and rosemary. Next, we want to apply the rub to the outside. You can either butter, oil spray or olive oil. We find that applying butter then oil spray leaves you with the crispest skin. Now apply all the rub, you want to ensure you it get it into all nooks and crannies of the turkey. Next, I tie the legs of the turkey together with cooking twine. Then tie it next to the breast. This will ensure the turkey cooks evenly. My Easy Turkey Seasoning4 tsp dried oregano 3 tbsp dried thyme 3 tsp paprika 1 tsp dried rosemary 2 tsp garlic powder 1-1/2 tsp cracked black pepper 2 tsp sea salt or kosher salt Smoke Your Turkey:The time you have been waiting for! Smoking time! Preheat your electric smoker to 275°F. To get a really crispy skin you need to cook the turkey at 325°F-350°F. Most smokers don’t go this high. So I usually smoke the turkey until it has an internal temperature of 160°F then place it in the oven at 350°F and allow the internal temperature to get up to 165°F. Not only do you get crisper skin but it reduces the cooking time. Don’t worry if you can’t find the turkey in the oven, you can just cook it in the smoker but your skin won’t be as crispy. Once you have fired up your smoker, place your wood chip of choice in it. I like to use a water pan for turkey. I usually add 2 cups of apple juice or beer. Once the smoke is rolling put your seasoned turkey inside. I like to place it breast-side up. This allows for crisper skin. Place a thermometer probe in the turkey breast meat. Then set your timer. I like to allow 30-35 minutes per pound of turkey. You need to remember that is a guideline, you should go by internal temperature, not time. If you’re not using a foil tray, oil the grates to stop the turkey from sticking. Close the smoker and only open it every 45-60 minutes to check if you need more wood chips or baste the turkey with butter every 30 minutes. When you get an internal temperature of 165°F in the breast meat (without touching any bones) remove the turkey from the smoker. Cover the turkey with aluminum foil and let it rest for 25-30 minutes before you start carving. How to Check The Internal Temperature of TurkeyPut a temperature probe in the breast and let it cook until the breast and legs both reach an internal temperature of 165°F. Make sure you don’t touch any bones when you insert the probe. . Our Favorite Sides For Smoked TurkeySides are one of the most important things for smoked turkey, so make sure you have some declious ones picked out. What Wood to Use to Smoke Turkey?Our favorite types of wood for smoking turkey in an electric smoker are cedar, alder, cherry, maple, plum, and hickory. Fruitwoods have a sweeter flavor which works well with turkey. But our family’s favorite wood for turkey is cherrywood. Different meats absorb smoke differently. Turkey will absorb smoke faster than red meat so it’s very important that you use a very mild wood chip, this will stop the turkey from being overpowered by smoke. Should You Soak The Wood Chips or Dry Wood Chips?There is great debate over what is better to smoke with wet wood chips or dry wood chips. In your electric smoker, you can use both. As a general rule of thumb don’t soak wood chips if you are smoking low and slow. If you are smoking low and slow be sure to soak your wood chips for at least 30 minutes. Soaked wood chips release less intense smoke and burn far slower than dry wood chips. Whereas dry wood chips burn much faster with more intense heat. Don’t have an electric smoker? Don’t worry I’ve also tried this method in my pellet grill. It came out wonderfully smokey, moist, and crispy skin! Yum! About to add our temperature probe.Charlies 3 Tips For Smoking Turkey Using an Electric SmokerWait for Your Electric Smoker to Come to TemperatureAs you can tell by the recipe, smoking a turkey is not a fast process. Some people get too excited and put the turkey in their electric smoker too early. Wait until your smoker has had a chance to come to temperature and the smoke is rolling consistently You can tell when the turkey is ready to go in when the wood chips start producing a thin blue smoke. Make sure you thoroughly clean your drip pans before and after each cook, the last thing you want is a flare-up! Use A Proper Knife for Carving Your TurkeyNot having the correct tools is a recipe for disaster. Make sure you check out my guide on the carving knives, to ensure you do justice to your delicious bird! Plan Out Your CookYou have to plan out your cook. You don’t want to start too late or have your smoked turkey done early. If you have to reheat it you might find the skin isn’t as crispy as when you pulled it out of the smoker. Find out what time your guests are arriving and plan accordingly. Should You Spatchcock The Turkey?Spatchcocking your turkey is a way to help the turkey absorb more smoke and cook more evenly. This is because once the turkey is spatchcocked it has more surface area and is more uniform. The bird will also cook much faster because it is flatter. Spatchcocking is a fairly simple process, all you need to do is remove the spine of the bird so it can lay flat, this is great for those of you who have a smaller smoker or fridge space. What to Do With Leftover TurkeyThere are always leftovers when you smoke a whole turkey. There is nothing better than a turkey sandwich with cranberry sauce, although you might be wondering how long is smoked turkey good for? Just make sure you eat it within 3-4 days of refrigerating it. Here are some of our families’ favorite ways to use leftover turkey Thanksgiving Leftovers Turkey Nachos Thanksgiving Leftovers Pizza Leftover Turkey Chili Looking for more poultry recipes? We have everything you need here. Carved and ready to eat! Look at that delicious skin!This one of the best-smoked turkey recipes I know of. The turkey will come out with subtle but complex flavours your guests will have a hard time putting their fingers on. The mahogany skin will get their mouths watering. This one has proven to be a winner time and time again. Prep Time30 mins Cook Time8 hrs Brining Time12 hrs Total Time4 hrs 30 mins Course: Main Course Cuisine: Barbecue Servings: 8 people Calories: 800kcal
Smoked Turkey BenefitsIf you follow the smoked turkey recipe below you will know how delicious this is it! However, this smoked turkey recipe doesn’t only taste good, it has lots of health benefits over other meats and cooking methods too:
What to Do Next? Wrapping it Up Electric smokers are an easy and very tasty way to cook your turkey. All the hard work is done in the prep, and let’s be real it’s really too difficult. Once the turkey has been brined simply plug it in, set the timer, and let it cook until beautiful and smoky. What’s your favorite turkey rub? Charlie Author: Charlie Reeves You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you! You can read more on our About Us page. Hungry For More? How long to smoke a turkey at 225 in an electric smoker?Preheat electric smoker to 225°F (107°C). Apply a thin layer or cooking oil to cooking grate, and add a handful of wood chunks to smoker box. Cook for 40 minutes per pound of turkey, about 8-10 hours. Aim for internal temperature of 165°F.
How long does it take to smoke a 12 lb turkey at 225 degrees?At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey.
How long does it take to smoke a 12 pound turkey in an electric smoker?It's good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit.
How long do you smoke a turkey at 225 per pound?A great guideline is 30 minutes per pound at 225 degrees F. A 10 pound turkey should take about five hours. If you're smoking it at 250 degrees F, it will take about 25 minutes per pound.
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