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Smoking A Turkey

When the holidays start drawing near, many cooks start thinking about how they will prepare their holiday turkey. Though most stay with the traditional method of roasting the bird, many adventurous cooks like to research different ways of cooking and serving turkey. One of the methods that has become increasingly popular is smoking the turkey.

Smoked turkey has a unique and delicious flavor that is decidedly different than roasted turkey. The preparation and cooking methods for smoked turkey are completely different than roasting, but cooking time for smoked turkey is roughly the same as roasting; about 30 minutes per pound. An oven is not used for smoked turkey - smoked turkey is cooked in, appropriately, a smoker.

The first thing you want to do if you have decided to smoke your turkey this year is buy a smoker if you don’t already have one. Most smoked-food enthusiasts prefer a wood fire smoker as opposed to an electric smoker. An electric smoker may be easier – you don’t have to tend a fire while your meal is cooking – but the claim that you can’t beat the taste of something smoked in a wood fire smoker is not unfounded. Of course, you want to make sure that your smoker is large enough to accommodate a big turkey, which most are.

Although it’s not necessary, many cooks opt to soak their turkey in brine for about 24 hours before smoking. This can enhance the flavor of the bird. Other methods of enhancing flavor, moistness and/or looks are rubbing the turkey with oil – peanut or olive oil works well – or with a special rub of your favorite herbs.

If you are using the preferred wood fire smoker, start your fire and let it build to where the smoker registers about 250 degrees. The fire will settle just a bit and should even out at about 220 to 230 degrees. This is an optimum temperature for cooking your bird. Place the turkey into the smoker breast side up, and other than checking on the fire now and then to make sure it is keeping the temperature fairly steady, the only thing left is to wait until you think your turkey might be done. (Remember, about 30 minutes per pound). Testing for doneness is the same as for roasted turkey – insert a meat thermometer into the thickest part of the meat. When the meat thermometer registers at 165 or above, your turkey is done.

Then comes the best part - enjoying your delicious smoked turkey and listening to the raves and compliments from your dinner guests!