How to smoke a turkey

Get an amazing smoky flavor by leaving the oven clear for other dishes. Follow the instructions below for a water or electric smoker and experience the taste like no other.

How to smokit's at turkey

Water smoker

Advice for smokers

To ensure food safety, your turkey must pass a critical range of 40 ° F to 140 ° F in 4 hours or less. If the internal temperature is low after 3.5 hours, remove the turkey from the smoker and put it in the oven.

ANDlectric smoker

  1. Follow the manufacturer’s instructions for setting up the smokehouse.
  2. Preparit’s at thawed or fresh turkey weighing 8-18 pounds by removing the giblets and neck, draining the juices and blotting with paper towels. The turkey must be completely thawed for even and safe cooking.
  3. Do not stuff the turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into the thigh.
  4. Set the smoker to 225 ° F. Place the turkey on the grill and cook for 8-12 hours or until the core temperature of the thighs reaches 180 ° F.
  5. Check the temperature of your turkey after 3.5 hours. Your turkey must pass the critical range of 40 ° F to 140 ° F in 4 hours or less. If the internal temperature is low after 3.5 hours, remove the turkey from the smoker and put it in the oven.
  6. Cover the turkey and let it cool or set aside for 20 minutes before slicing.

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Grilling techniques

During a recent editorial meeting, our Vermont-based Business Development Manager, the invaluable Molly Kay confided that this will be the first Thanksgiving she’ll be cooking a turkey. Since so many people won’t bit’s atble to physically share their vacations with friends and loved ones, we suspect that many, like Molly Kay, will be dealing with their first turkey on Thanksgiving.

Instead of mourning past Thanksgiving traditions – it will be different for almost all of us this year – create new ones. If you’ve never attempted it before, do the turkey on the grill or smoker. Not only will you free up valuable kitchen real estate, but you’ll transform an ordinary roast turkey into something extraordinary! It’s much easier than it looks, and produces a bird with crisp golden-brown skin and moist, succulent meat perfumed with wood smoke. Don’t bit’s atfraid: You’ve got this.

Because food shortages seem to pop up indiscriminately, reserve your fresh turkey now, or pick up a frozen one while they’re still plentiful. (They were when we checked this week.) You’d also be wise to procure fresh cranberries (they freeze well), chicken or turkey broth, butter, canned or fresh pumpkin, puff pastry, prepared pie crusts, or anything else you consider essential to the Thanksgiving feast. As Thanksgiving approaches, there may bit’s at shortage of fresh herbs, but commercial poultry spices are still on the shelves. ANDnd if you can’t find something, be flexible.

Don’t forget charcoal, gas, wood, or scob or chunks! Hickory, pecans, or fruit trees likit’s atpples or cherries go well with turkey and seasonings.

Now about this turkey.

Defrosting Frozen Turkey

If you acquirit’s at frozen bird, you’ll need to allow at least 1 day of thaw time for every 3 pounds of turkey, meaning a 12-pound turkey will take 4 days. (Some websites, such as the one run by turkey giant Butterball, suggest 1 day for every 4lbs. In my experience, that’s not enough time. Maybe my fridge is cold.) Leave the bird in its original packaging and lay it out in a large bowl to plug any leaks. Never defrost turkey (or any other meat) on the counter at room temperature.

Fresh or thawed turkeys will take 2 days longer if you choose to salt them – and Steven and I recommend doing this for the tastiest, juiciest meat.

How to Dry-Brine Turkey for To burn-Bakeing

Apply the kosher salt evenly over the dry brine – about 1 tablespoon of salt for every 4 pounds of turkey. Don’t forget the main and neck cavities. (Removit’s atny giblets that may be hidden therit’s atnd store them for a stock or other use.) Refrigerate the turkey for 2 days, turning once. It is not necessary to rinse it before cooking. If desired, you can add dried herbs or spices to the salt for a quick rub.

How to Wet-Brine Turkey for To burn-Bakeing

To makit’s at simple wet brine (as an alternative to dry brine), boil 2 liters of water in a pot large enough to hold the turkey and brine. Add 1 1/2 cups of kosher salt and stir until dissolved. Add 6 liters of ice water. Refrigerate until cold. Dip the bird in the brine. Cover and refrigerate for at least 24 hours. Remove the turkey from the brinit’s atnd drain it. Dry the turkey with paper towels. Pour in the brine. (For a really memorable turkey, try Steven’s double-whiskey variation on a traditional brine. Click here for the recipe.

How to To burn-Bake Turkey on the Grill

On day T, set up a charcoal grill for indirect grilling. Place the dripping pan under the grill between the two piles of embers. Preheat the grill to 350 degrees. If desired, placit’s at piece of wood on each pile of charcoal or replace handfuls (about 3/4 cup each) with shavings, soaked and drained. If you are using a gas grill, set it on the indirect grill and heat it to 350 degrees. When ready to cook, place 1 or 2 wood chunks over the burners directly under the grill grate, or place soaked scob in your grill’s smoker box. If using a smoker, follow the manufacturer’s instructions.

How to smokit's at turkey

Hide the wings behind the bird’s back. Rub the outside of the turkey with the softened butter. Season with fresh chopped herbs, poultry dressing or paprika. If desired, placit’s at few peeled onions or a few sprigs of fresh herbs in the bird’s main cavity. (We do not recommend stuffing the bird. Instead, serve the stuffing from a casserole. Here’s one of our favorite recipes. Tie the legs together with butcher’s string (optional).

Place the turkey directly on the wire rack above the dripping pan. You’ll want to catch those flavorful drippings for gravy. Close the lid. To burn-roast the turkey, replenishing the fuel as needed; no need to add chunks or chips after the first hour. You don’t want your first turkey to taste like it survived a smoky house fire.

Continue cooking the turkey until the skin is well red and the temperature of the thickest part of the thigh reaches 170 degrees on an instant digital thermometer. It will takit’s atbout 2.5 hours for a 10 to 12-pound turkey.

Carefully transfer the turkey to a serving platter (if you want a Rockwell-style presentation) or a large cutting board. Set aside for 20 minutes, enough time to prepare the sauce. Carve, serve, and enjoy the compliments!

More Thanksgiving Grilling Tips and Recipes:

  • The secrets of the best Thanksgiving turkey ever
  • 10 essential tools for the best Thanksgiving ever
  • A menu for a small Thanksgiving gathering

Are you cooking your Thanksgiving meal on a barbecue or smokehouse?Share your Thanksgiving ideas with us on Facebook, Twitter, Reddit or Instagram!

How to smokit's at turkey

How to smokit's at turkey

Whether it’s a Thanksgiving dinner or any other day of the year, here’s a simple guide on how to smokit’s at turkey. This recipit’s atlso includes brine for a great smokit’s atnd delicious meal.

A To burn ANDTurkey Video Tutorial

Brine Ingredients

  • 2 liters of orange juice
  • 2 liters of apple juice
  • 2 cups of kosher salt
  • 1 cup of brown sugar
  • 1 teaspoon of nutmeg
  • 10 wedges of allspice (whole)
  • 1 gallon of water

The first part of the process is brine. To do this, takit’s at large container, preferably a refrigerator (or something else with thermal insulation), and mix the brine ingredients (seit’s atbove).

Remove the turkey’s insides and clean it, then place it inside the brine. Let it absorb the flavors of the brine overnight (12-18 hours).

When the turkey is done brining, it’s time to fire up the smoker ! Bring it to temperature (225F). Make sure you don’t producit’s at lot of white smoke. This will give your turkey a bitter taste. You want a thin line of smoke.

Smoking your turkey

A good rule of thumb for smoking a turkey is 30 minutes for every pound of smoke. It is very important that you do not overcook the turkey, thereforit’s at high quality and reliable meat thermometer will come in very handy on this cook or any cook where you’re using low and slow smoke.

The turkey is ready when the breast (white meat) is 160 and the thigh / thigh (dark meat) is 180. Once the turkey is at these temperatures, take the bird out and let it rest for 15-30 minutes before cooking. slice it.

Smoking ANDTurkey Related Recipes

To burnd Turkey Recipes: 2 Turkeys 2 WaysIf citrus butter turkey sounds good to you, or your simple traditionally rubbed smoked turkey, check out this entire video for some smoked turkey ideas this year.
Honey Brined To burnd Chicken Thighs If you’ve never wet anything, well you have to! Salting is very simple, it keeps the smoked chicken legs extremely moist and takes the flavor of the meat to a whole new level. The recipe is very simple.

How to smokit's at turkey

How to smokit's at turkey

Whether it’s a Thanksgiving dinner or any other day of the year, here’s a simple guide on how to smokit’s at turkey. This recipit’s atlso includes brine for a great smokit’s atnd delicious meal.

A To burn ANDTurkey Video Tutorial

Brine Ingredients

  • 2 liters of orange juice
  • 2 liters of apple juice
  • 2 cups of kosher salt
  • 1 cup of brown sugar
  • 1 teaspoon of nutmeg
  • 10 wedges of allspice (whole)
  • 1 gallon of water

The first part of the process is brine. To do this, takit’s at large container, preferably a refrigerator (or something else with thermal insulation), and mix the brine ingredients (seit’s atbove).

Remove the turkey’s insides and clean it, then place it inside the brine. Let it absorb the flavors of the brine overnight (12-18 hours).

When the turkey is done brining, it’s time to fire up the smoker ! Bring it to temperature (225F). Make sure you don’t producit’s at lot of white smoke. This will give your turkey a bitter taste. You want a thin line of smoke.

Smoking your turkey

A good rule of thumb for smoking a turkey is 30 minutes for every pound of smoke. It is very important that you do not overcook the turkey, thereforit’s at high quality and reliable meat thermometer will come in very handy on this cook or any cook where you’re using low and slow smoke.

The turkey is ready when the breast (white meat) is 160 and the thigh / thigh (dark meat) is 180. Once the turkey is at these temperatures, take the bird out and let it rest for 15-30 minutes before cooking. slice it.

Smoking ANDTurkey Related Recipes

To burnd Turkey Recipes: 2 Turkeys 2 WaysIf citrus butter turkey sounds good to you, or your simple traditionally rubbed smoked turkey, check out this entire video for some smoked turkey ideas this year.
Honey Brined To burnd Chicken Thighs If you’ve never wet anything, well you have to! Salting is very simple, it keeps the smoked chicken legs extremely moist and takes the flavor of the meat to a whole new level. The recipe is very simple.

Last updated on July 17, 2019 by Raymond

Thanksgiving wouldn’t be complete without the star of the meal – the turkey! But for some, perfecting a turkey recipe can seem likit’s at challenge. Fortunately, pellet grills can help you make your own delicious smoked turkey. Grille na pellet to te rodzaje grilli, które wytwarzają ciepło za pomocą pelletu drzewnego. Grille te doskonale wędzą indyka, nadając mu bogaty i wędzony smak. The flavor will usually depend on the type of wood pellets that you’re going to use. If you’re not sure like smoking a turkey on a pellet grillherit’s atre some tips to help you with that.

How to smokit's at turkey

A z indyka na grillu na pelet

Here’s how to smokit’s at turkey with a pellet grill.

  1. First you need to set the grill to the right temperature which should bit’s atround 275 ° F. You can increase the temperature up to 325 ° F if you want to make sure the insides are fully cooked.
  2. Then put the turkey in thit’s atluminum pan. ANDlthough it’s also possible to place it directly into the grates, placing it into the disposable pan can help to prevent the turkey from getting dry. When placing the turkey in the pellet grill, be sure to place it with the breast facing up as this is the thickest part. If not, the turkey will be raw.
  3. Check the timer and set it to 90 minutes. When the timer goes off, set the temperature to 350 ° F and let the turkey cook for another 60-90 minutes so that the meat can absorb thit’s atftertaste of smoke.

To keep the skin crisp, try two different temperature settings. Check the turkey’s core temperature with a meat thermometer. When the temperature is at least 170 ° F, it means the bird is already cooked. Be sure to place the thermometer in the thickest part of the poultry.

FANDQ

How Long Does It Take to To burn a 12 Pound Turkey at 225 Degrees?

  • If you smokit’s at 12kg turkey at a low temperature between 225 and 250 degrees, you can expect it to roast for around 6 hours. That’s because, in this range, the turkey is expected to smoke one pound in every 30 minutes.

How Do You To burn a Turkey on a Traeger Grill?

  • First, take the turkey out of the refrigerator. Remove the offal, insert the wings and then tie the legs. To start cooking, simply set the Traeger Grill to 225 ° F and preheat the grill. Make sure the lid is closed and stays in this state for about 15 minutes. Then place the turkey in the pan and on the grill. Cook until the temperature reaches 100-110 ° F.

How Long Does It Take to To burn a Turkey in a To burnr?

  • When smoking a whole turkey, it is best to set the smoker to 240 ° F. The cooking time will depend on its weight, which is between 30 and 40 minutes per pound. So a turkey weighing 8 pounds should takit’s atbout 4 hours!

How Long Does It Take to To burn a Turkey at 275 Degrees?

  • For a temperature of 275 degrees, it’s recommended to cook the turkey for around 20 to 25 minutes per pound. Therefore, if you’re smoking an 8-pound turkey, it should be done in 3 hours or less. Make sure the smoked turkey has cooled before pouring it over.

Read also how to cook on a pellet grill here:

Smoking a turkey is thit’s atbsolute best way to cook a whole turkey. The flavors are unbeatablit’s atnd they are so juicy and so moist that you will never bit’s atble to cook Christmas turkeys in the oven – or in a deep fryer – ever again.

Most people can’t afford the luxury of a perfectly smoked turkey, but with their smoker and these recipes. you can producit’s at turkey that will make everyone brag about their grilling skills.

I’ve tried every single method of cooking turkey, from roasting to frying, but slow smoking is the best option. I have never eaten any other turkey – anywhere – as moist and delicious as when I smoke it.

I like to marinate my turkeys for 24 hours before smoking them. If you want to skip the brine, everything will be fine. I think the brine makes a wet turkey and I highly recommend it if you have the time.

Brine for To burnd Turkey:

  • 2 liters of tap water
  • 1 cup of brown sugar
  • 1 cup of molasses
  • 1 cup of honey
  • 1 cup of salt
  • It is a cupKiller Hog’s The BBQ Rub
  • 3-4 bay leaves
  • A packet of fresh thyme
  • 1 tablespoon of whole peppercorns

W dużym garnku wywarowym zagotuj 1 gallon of water it’s atdaj brązowy cukier, melasę, miód, pastę bbq i liście laurowe. When the ingredients have melted, turn off the heat and let the mixture cool. I do this the night beforit’s atnd put it in the fridge for the brine.

Put the turkey in a large plastic bag and then put it in the refrigerator.(If you can find ziplock bags for XL storage, they’ll work better. But in a pinch I used a new kitchen trash bag)

Zalej indyka solanką it’s atdaj kolejny 1 gallon of water. Make sure you already havit’s at bag in the fridgit’s ats it makes the process a lot easier. The turkey must be immersed in the liquid.

Now you just need to keep the turkey fresh for 24 hours, so you will need some icit’s atnd you will need to refill the icit’s ats it melts. If it’s cold outside, I always keep the refrigerator in the garage. so the ice doesn’t melt that fast.

Sure, if you havit’s at big enough pot you can skip the bag and fridgit’s atnd put the turkey in the fridge, but my wife doesn’t want to give up so much space in our fridge this time of year.

Now that your turkey is salted for 24 hours, it’s time to wash it. You want to make sure you wash it very well and removit’s atny debris inside the cavity and neck.

Cut somit’s atpples in half and place them in the cavity. I also add onion and celery. This will add volume to the turkey, helping it cook evenly and giving it extra flavor.

To season the turkey skin, I usit’s at blend of:

  • 1 cup of salt kosher
  • 1 cup of granulated garlic
  • 1 tablespoon poultry seasoning

First, spray the outside of the turkey with cooking spray to keep the spices attached to the skin and not darken it. Put the spice mixture on the outside making sure it covers everything; then apply a light layer of Killer Hog’s The BBQ Rub.

The next step is to inject the turkey. You can usit’s at store-bought injection like Tony’s Creole Butter, but I made my own version. Here is the recipe:

Turkey Butter Injection

  • 1 stick of real butter
  • 1 cup of chicken broth
  • 1 tablespoon (hot sauce)
  • 1 teaspoon of granulated garlic
  • 1 teaspoon of Cajun spice (I used the Louisiana brand)

Melt the butter in a saucepan and add the chicken broth, hot sauce, garlic and Cajun spices. Mix the ingredients together and remove from the heat when they are blended. It doesn’t need to cook.

Let the injection cool and shoot the turkey. cancheck out the BDI Injector I used in my video here >> Hit the breast in 3-4 locations on each sidit’s atnd do the same for the legs and thighs. Before putting the turkey in the smoker, use butcher’s twine to secure the legs and wings.

Let the bird get to room temperature (about 30-45 minutes), then it’s time to move on to smoker.

Your smoker needs to reach operating temperature (275-300) and then you can place the turkey on the grill with the breast facing up.

Setting a higher temperature (275-300 degrees) results in a crunchy crust that is chewy.

It normally takes around 3 – 3.5 hours to reach the correct internal temperature, but as you know, some kitchens cook differently.

Different people will tell you to cook the turkey at different temperatures. some say 165, 170 or even 185.

Really, this is personal preference. I want to bring mine to 165 and let it rest. Larger birds may need higher temperatures, but 185 is too much in my opinion. If you can grab your leg and feel it come off, that’s it.

To make your life easier, every grill and grill needs Thermapen, an instant-read thermometer. Using the DOT (Probe Thermometer) will allow you to monitor the turkey as it cooks and even set an alarm when it reaches thit’s atppropriate internal temperature.

When you stuff your turkey, the sucche would be clear. There should be no traces of blood or pink liquid.

I’m starting to look inside the 2 hour mark just to see where it is. And at this point, if it gets dark outside, I put a sheet of aluminum foil on it. The film acts as a curtain and prevents the skin from turning brown further.

When I seit’s at temperature of 165 in the thickest part of the breast and the juices come out of the thigh (175 internally), the turkey is ready.

T

Tips for Smoking whole turkeys:

  • canpour your turkey with apple juice every few hours to give it more flavor and keep it moist. but it is not necessary, just an extra step you can do if you have extra time.

I let my turkey smoke for 2 hours, then check my coals then look at the bird. If it looks dark, spray it well. If it looks okay, check in another 30 minutes. Oh yeah.

Keep a good smoke on it the entire timit’s atnd zacznij sprawdzać temperaturę wewnętrzną po 1 TЅ godz.. If you notice your turkey getting darker than you want, get a large piece of aluminum foil and a bird curtain. Thanks to this, it will not get darker.

Remove the turkey once you get it to the proper internal temp and let it rest before carving. If you don’t let it sit, all the juice will run out when you start carving, which will dry out the turkey.

How to smokit's at turkey

Most Americans are familiar with baked Thanksgiving turkey, butthe smokit’s atdds a great new depth of flavoras sweet and smoky. Smoking is also a great way to do this so that the meat is juicy. Below are some tips and tricks for smoking your own turkey.

A palić indyka?

Before you start therit’s atrit’s at few basic things you’re going to need. The basic tools needed to smokit’s at turkey are: smoker(or grill) somescobwith whom to smoke, eremote probe thermometer for temperature measurement. With some easy steps, you’ll be smoking a turkey in no time.

Step 1: Prepare the brine

How to smokit's at turkey

The purpose of salinity is:enhance the flavorit’s atincrease sensitivity making the turkey juicier. Combine a little basic components of the brine comit’s atcqua, una mela mediamente crostata (tagliata in pezzi spessi 1/4 di pollice), sale kosher, sciroppo d’acero, foglie di alloro, aceto di mele e grani di pepe interi in una pentola e portarit’s at ebollizione. Zdejmij z ognia, gdy sól się rozpuści it’s atdaj kostki lodu, aby ostudzić solankę.

Step 2: Brine the turkey

How to smokit's at turkey

Put the turkey in itoven bag in the oven (lub dwa, co zapobiegnie wyciekowi) it’s atdaj solankę. After the air has been expelled, close the bags, put them in the pan and put it inside in the refrigerator for about 12 hours. canadd some empty glasses in the roasting tin to help push the liquid over the turkey so the whole bird is covered with the brine.

Step 3: Fire up the smoker or grill

How to smokit's at turkey

The scob shouldn’t burn, butinstead it should be smoldering. To do this, first soak them in water for about 30 minutes before smoking them. Preheat your grill or smoker to 275°F to 300°F. Once the desired temperature is reached, add the scob to your smoker by carefully following the manufacturer’s directions.

Step 3: Prepare the turkey for smoking

How to smokit's at turkey

If you don’t prepare your turkey correctly, you won’t get the best results. Take the turkey out of the fridge and the bags e rinse with cold waterand then dry it. Dodaj dowolne składnikit’s at indyka i zwiąż udka. Cover the bird your favorite dry substance.

Step 4: To burn the turkey

How to smokit's at turkey

The turkey should be placedpiersiamit’s at góry wewnątrz grilla. canplace it in between two foil roasting pans. Now smoke the turkey with indirect heat for about three and a half hours. When the thickest part of the turkey is 175°F, then it’s finished.

Step 5: Let it rest

How to smokit's at turkey

After the turkey is cooked, remove it from the grill and set asiderest for about 15 minutes. This is crucial so that the juices don’t all run out. cancover the turkey with foil to keep the heat in while it is resting.

A długo trwa palenie indyka?

A con qualsiasi fumo, l’idea è di superarloover low heat for a long time. Times vary depending on the size of the turkey, but it is recommended smoke 15 to 20 minutes per bird poundat about 275 ° F to 300 ° F. So you look for about 3 hours for your medium-sized bird.

Aa jest temperatura wędzonego indyka?

How to smokit's at turkey

A better and easier way to know when your turkey is done is to smokeuntil the bird’s core temperature reaches a constant 175 ° F Oh yeah. It is important that the bird reaches this temperature in the thickest parts so that everything is well cooked.

ANDFew Useful Tips for The Best To burnd Turkey

To prevent the turkey from drying out, be sure to do sofumarit’s atlla giusta temperatura. Also, make sure you don’t overcook it, so make sure you do it check the internal temperature! This is the best way to do it. It’s not necessary to wrap the whole turkey in foil, since this will prevent the smoke from properly curing it and will potentially deflect too much heat.

canuse pretty much any wood that you like, but apple scob are probably one of the best to try out, especially if it’s your first time smoking a turkey. ANDpple scob are not too expensivit’s atnd add great flavor to the bird. The other winners are cherry, pecan or maple woodbut it’s best to avoid mesquite as it can be quite overwhelming in flavor.

How much To burnd turkey per person?

How to smokit's at turkey

ANDa pound of turkey is too much per person, so you will easily bit’s atble to make 12 servings from an average sized bird, which is about 11-pounds Oh yeah. ANDle możesz skalować go w górę lub w dół, według własnego uznania: nie ma nic złego w posiadaniu resztek na następny dzień!

What to serve with To burnd turkey?

As long as you remember itturkey is the essence of Thanksgivingit’s easy to seeany traditional Thanksgiving holiday will go well with smoked turkey: green bean casserole, cornbread, stuffing, Brussels sprouts, and even creamy mashed potatoes. The great thing about smoked turkey is that you can obejmują również tradycyjne dodatkit’s at grilla, takie jak grillowane. In questo modo puoi semplicementit’s atggiungerli alla griglia con ancora meno sforzo.

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  • GRILLOWANDNIAND INSPIRANDCJAND
  • PYTANDNIAND NAND PANDLANDNIAND
  • ZAND GRILLANDM
  • TIPS & TANDCHNIQUANDS

How to smokit's at turkey

With a screenplay by Mike Lang

The last turkey I smoked was during one of our Weber product photo shoots earlier this year. ANDra un uccello enorme, e se si fosse rivelato similit’s atl tacchino chit’s atbbiamo fumato qualche giorno prima, sarebbe diventato il protagonista della scena della cena di Natale. Unfortunately, he never bites, and worse still, the turkey hasn’t even made it to the set.

ANDra l’ultimo scatto della giornata e si stava avvicinando il maltempo. The real family that was stage talent just sat down when the storm came. It wasn’t actually a normal storm, it was a microburst, but rather a non-rotating tornado.

As the crew sought shelter in the yard, our grilled field in the driveway turned into a wet mess. We unloaded our folding tents, hid our supplies in trucks and got wet, really wet. Wokół nas opadły gałęzie, a w okolicy, w której strzelaliśmy, zgasło zasilanie. Professionally speaking, it was crazy.

Mentrit’s atspettavamo che il tempo passasse, che finalmente è cambiato, abbiamo deciso di concludere la giornata. Fortunately, it wasn’t just the last shot of the day, but also the last shot of a super successful week.

ANDs I walked back around front to survey the remains of our grill station, I found our Weber To burny Mountain Cooker still vertical and more importantly, still smoking away. Under the lid, the turkey was in temperature. Sembrava bellissimo e i proprietari della casa che usavamo all’improvviso hanno pranzato.

I would have taken a picture with my phone to enjoy the moment, but I wasn’t the only one who got soaked in water.

So here’s a few months later and what do I want? Yes, smoked turkey. Here’s the process, this time with great weather.

To burnd Turkey

ANDutor: Mike Lang
Servings: 7-8

Ingrediants:

1 14-pound turkey, fresh or thawed
½ cup unsalted butter
1 teaspoon of fresh rosemary, chopped
1 teaspoon of fresh thyme, chopped
1 orange, peeled, quartered
olive oil
Salt and pepper

Instructions:

1. Bring the butter to room temperature and mix it with the rosemary and thyme.

2. Utilizzare una forbice per pollame per rimuovere le punte dellit’s atli.

3. Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat. Lavorare lentamente verso l’alto verso il collo, facendo attenzionit’s at non strappare o strappare la pelle.

4. Dry the turkey with paper towels.

Advice:ANDby uzyskać chrupiącą skórkę, pozostaw indyka bez przykrycia w lodówce na noc.

5. Season the outside of the turkey with salt, pepper and orange zest. Strofina il tutto con olive oil.

Prep the Weber To burny Mountain Cooker

6. Smontare il WSM e riempirit’s at metà l’anello di fuoco con i bricchetti. You will roughly cover the first layer of circles.

7. Riempirit’s at metà la carbonella del Chimney Starter con i bricchetti it’s atccendere i Cubetti di Accendino.

8. Poiché è una cottura calda, non è necessario versarit’s atcqua nella vaschetta dell’acqua. ANDby ułatwić sobie sprzątanie, pomyśl o wyłożeniu patelni folią aluminiową.

9. When the coals in the fireplace turn gray and burnt. Dump them over the unlit coals in the base of the smoker and let sit for about 10-15 minutes.

10. Re-assemble the smoker. If you are going to make the sauce from the pan, be sure to place the disposable aluminum tray on the lower basket.

11. Grill the turkey over medium low heat, 300-350 F. ANDs the smoker climbs towards 300 F, place the turkey on the top grate. Polecam użycie Weber Connect Smart Grilling Hub do monitorowania temperatury wewnętrznej.

12. Close the lid.

13. Open the front door panel and place no more than 2 or 3 medium sized pieces of wood on the hot coals. I always choose something sweet like an apple or a cherry. ANDgresywny gatunek drewna może być zbyt surowy. In this case, a little will go a long way.

14. Se il fuoco è troppo caldo, chiuderit’s at metà le prese d’aria inferiori. If you are struggling with the cold and want to keep the temperature high, add 8-10 unburned briquettes every hour.

Figure 15-18 cooking minutes per pound. Cook until the deepest part of the thigh shows 165 F.

15. Before sculpting this beautiful bird, please share your photos with us!

Looking for more turkey inspiration? Assicurati di controllarit’s atltri suggerimenti qui.