Smoking a turkey adds a lot of flavor and retains moisture to a bird known to be dry and mild. More moisture can be added by salting the turkey before smoking. With a dry rub, as desired, and choose a spicy wood for smoking. This will be a turkey you can remember.
Under 12kg turkeys are suitable for smoking. A larger turkey does not cook fast enough in a smoker to guarantee its safety. Larger turkeys can be cut in half for smoking or split into pieces.
Turkeys should not be filled when they smoke. Since smoking uses a very low temperature, filling will not cook fast enough and will spend too much time in the danger zone below 140 degrees Fahrenheit.
The smoking times
Smoke the turkey at a low temperature between 225 and 250 degrees. Expect that the turkey needs at least 30 minutes per pound to smoke at 230 degrees. A 12 pound turkey takes at least six hours – to smoke.
About an hour before you wait for the turkey to be ready, check its progress. Try the turkey with a meat thermometer. Check the temperature in the thickest part of the thigh and chest. Make sure the thermometer does not touch bones. The turkey is ready when both measurements are 165 degrees or more. As a rule, the breast will boil faster so that the turkey continues to smoke until the thermometer shows at least 165 degrees on both sides.
When you're done, your legs and wings move easily. Carefully remove the turkey from the smoker and allow it to rest for 15 minutes. The turkey continues to boil during this time and the juices have a chance to spread, resulting in a wet turkey.
Thirty minutes to a pound is the minimum amount of time your turkey needs at the ideal 230 degrees Fahrenheit. The actual smoking time depends on the temperature of your grill and the maintenance of smooth heating. Add carbon as needed to maintain the baking temperature between 225 and 250 ° C.
Avoid opening the grill as much as possible. Each time the lid is raised, the temperature drops and it takes time to return to the temperature, which increases the cooking time.