In the United States, it’s Thanksgiving. This means, I can sit outside all night and day watching a smoker and tending a fire. I mean, it means that we give thanks and celebrate with others… and also smoke some meats. Smoking a turkey is pretty straightforward. I recommend that you get a small turkey and give it a try. If anything, you might learn something and you might just make something that everyone loves.
Some tips:
- Start small – 11-14lbs is a good sized turkey
- Buy two turkeys and cook one in advanced. This will be your ace in the hole. Or, it will be your no pressure backup turkey.
- Brine the turkey for at least 24 hours – this will introduce some flavor and get the turkey ready for smoke.
- Apply a rub with salt, pepper, and herbs. Turkey doesn’t taste like much itself, so feel free to kick up the flavor with some herbs.
- Cover the tips of the wings and legs with foil. This will stop them from burning.
- Smoke at a higher temperature, around 335F for a couple of hours
- Add some cubed butter to the turkey and put it back into the smoker until the bird reaches 165F in the breast and thighs.
- Use your oven after then initial smoke if you can’t keep a steady smoker temperature on a cold day.
I also recommend watching some YouTube videos and absorb some of the process and techniques. I suggest starting with Arron Franklin’s BBQ with Franklin series on Thanksgiving.
Let me know how it goes for you!