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28 Things You Should Know About Smoke Turkey On Offset Smoker | Smoked Turkey Brine
- Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here. - Source: Internet
- Electric smokers have their critics, but you can still smoke a good turkey by following these tips and tricks. One problem with electric smokers is they can’t cook at high temperatures, which makes it difficult to get a nice crispy skin on your turkey. The way around this is to finish it in the oven at a high temperature to crisp up the skin. Make sure you turn your electric smoker up as high as it will go. Most electric smokers have a maximum temperature of 250-275°F. - Source: Internet
- If you would prefer not to spatchcock a turkey, the other option is to cut the bird into smaller pieces. This will allow the meat to cook evenly and the seasonings will cover all parts of the meat. If you decide to cook the bird in pieces, be careful because smaller pieces can overcook and the breasts will dry out. - Source: Internet
- Wrapping a bird in foil will help keep the meat moist by creating steam, but will soft turkey skin. Similar to wrapping, foil tenting is another common practice used to prevent darkening. There’s nothing wrong with building a tent around your bird, but it will soften the skin. - Source: Internet
- There are two ways of cooking meat; direct and indirect. Direct cooking is where you place the meat directly over the fire in the hot-zone for hot-and-fast cooks. Low-and-slow cooking is where the meat is placed on the grill away from the fire in the cool zone. Indirect cooking is by far the best way to smoke a turkey low-and-slow. If you cook the bird in the hot zone, it will dry out too fast. - Source: Internet
- To finish your turkey in the oven, smoke the bird in your smoker until the internal meat temperature reaches about 145°F. This should allow the turkey to absorb enough smoke before being removed. Pre-heat your oven to about 350°F and place the bird inside the oven until the internal meat temperature reaches 165°F. - Source: Internet
- The beer can chicken is a popular cooking method, and it works wonderfully with turkey. This is an excellent way to keep the turkey moist and tender. The best way is to place the turkey on a stainless steel beer can turkey rack or a ceramic stand. - Source: Internet
- Avoid placing your turkey in a pan while cooking because this will make the bottom of the bird soggy. To prevent this from happening, lay the bird directly onto the grill and place a drip pan below to catch any drippings. If you insist on cooking your bird in a pan, you can harden the underside skin by placing the bird on the grill. - Source: Internet
- Anything fresh is always better than frozen, but most of the turkeys that are available to you will be frozen. Freezing can damage the cells that help meat retain moisture. If you can get your hands on a fresh bird, you will get better results. Frozen birds can still turn out delicious, and some say the difference between fresh and frozen is minimal. - Source: Internet
- The stall can be extremely frustrating because your meat may get stuck on 150°F for hours and make dinner late. Therefore, it’s best to plan the stall into your cook and allow more time. You can push meat through the stall by wrapping in foil and increasing the temperature of your smoker, but if you do this, be careful not to dry out the meat. Avoid wrapping turkey because the skin will soften and taste like rubber. Instead, increase the temperature a little to get the bird through the stall. - Source: Internet
- Another option is to inject your turkey with a marinade. There are a few good turkey marinades on the market that will give your bird an enormous flavor boost. Butcher BBQ is a well-known company and makes competition winning marinates. Butcher BBQ sell the Bird Booster marinade for turkey injection on Amazon. Check the latest price here. - Source: Internet
- Adding extra moisture to the bird is another cause of soft, rubbery skin, so avoid liquid brines, wrapping and tenting if you want crispy skin. Steer clear of mopping and spritzing turkey because wetting the bird will make the skin soggy. Some pitmasters will give turkey a quick spray of apple juice a few hours in, but this isn’t necessary. - Source: Internet
- Allow the turkey to rest for about 30 or 40 minutes after it has been removed from the smoker. The temperature will continue to rise during the resting period and will give the meat time to reabsorb moisture so the juices aren’t lost when carving. As with other smoked roasts, a good practice is to wrap the bird in a towel and place in a dry cooler for an hour or two. - Source: Internet
- The most common reason a smoked turkey will turn out dry, and that is overexposure to high temperatures. Turkey is lean white meat with very little fat or collagen, which is why it dries out easily. Fattier cuts of meat are able to remain moist for longer because the fat and collagen melt during the cooking process, and the result is juicy meat. Therefore, moisture retention is paramount when smoking turkey, and we need to do all we can to prevent the bird from drying out. - Source: Internet
- Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings. - Source: Internet
- On average, it takes 3.5 hours to smoke a 10 pound turkey at 275°F. Much will depend on the size of the turkey and the cooking temperature. You should also allow for at least 30-minutes resting time so the meat can reabsorb moisture. During the resting period, the turkey will continue to cook and raise the temperature another 3 to 5 degrees. - Source: Internet
- You can always finish your turkey in a conventional oven if you want to shut down your smoker or you just want to bring the bird inside. As long as the turkey has had a few hours of smoke, cooking the bird in the oven for the last stage will take nothing away from the flavor. This is common practice, especially those with electric smokers. Electrics aren’t able to reach high enough temperatures when cooking chicken and turkey, so the oven is the way around the soggy skin problem. - Source: Internet
- There are two types of thermometers that you need if you want to take meat smoking seriously, and that is a duel-probe digital thermometer and an instant-read thermometer. A digital duel-probe thermometer has two probes; one attaches to the grill to monitor the temperature of your smoker, and the other probe gets inserted into the meat to track the internal meat temperature. When smoking meat, we cook to internal meat temperature, not time. Cooking to internal meat temps is the only way you will achieve perfection. Without a good thermometer, you are guessing. - Source: Internet
- Injecting meat is nearly always an option, and turkey is no exception. You could inject a turkey with oil, but the most popular solution pumped into turkey is melted butter mixed with spices. Butter gives the bird an incredible flavor boost, and some much needed moisture. Most butter injection solutions contain other ingredients such as cajun spices, garlic and broth, but there are dozens of recipes online so you can find one that suits your taste. You can either pump the bird prior to cooking, or during the cook when the meat is hot, which is sometimes easier. - Source: Internet
- Brining is one of the most important techniques to ensure your turkey turns out tender and juicy. Salt plays an important role in the cooking process. Turkey is difficult to smoke because it can dry out easily. The salt in a brine will help the turkey retain moisture while cooking, plus it will add an enormous amount of flavor. - Source: Internet
- After 1.5 hours, baste the turkey for the second half of the cook. You can baste the turkey by spraying with oil or cover with butter and foil wrap the turkey. The foil will help retain the moisture. - Source: Internet
- If presentation is important to you, avoid a black-colored turkey because you don’t want it to be mistaken as a burned bird. A turkey may turn black if we exposed the bird to smoke for a long period. The type of smoker you use will also influence the color of your bird. Charcoal smokers will cause the meat to become darker than pellet grills, and electric smokers will produce a much lighter colored turkey. - Source: Internet
- Get the smoker going long before you add your turkey. Make sure it is stable before adding the bird. Keep in mind the temperature will drop slightly once the turkey is added, so allow for this change. - Source: Internet
- Whenever you are cooking meat low-and-slow, you will probably face the stall, a phenomenon that occurs when the internal temperature of the meat hits about 150°F to 160°F. The stall occurs when the meat sweats and the increased moisture cools the surface of the meat, causing the temperature to stagnate. Turkey can sometimes avoid the stall because we cook poultry at higher temperatures. However, if you have a smoker that struggles to reach 275°F, then you might experience the stall. - Source: Internet
- A large turkey looks spectacular in the middle of the dinner table, but the bigger the bird, the harder it is to cook evenly. The inside of a large turkey will take longer to cook, so the outside of the bird will be dry and overcooked. Rather than buying a huge turkey, buy two smaller birds. If you insist on a large turkey, cut it into pieces or spatchcock the bird for an even cook. - Source: Internet
- Make sure that the turkey is fully defrosted before cooking. Avoid defrosting the bird at room temperature. Defrost in the fridge. - Source: Internet
- A turkey is done once the internal temperature reaches 165°F and the thighs are 175°F. Measure multiple parts of the bird with an instant-read thermometer, checking the thighs and the breast because they will usually give different readings. If you remove the turkey from the smoker when the breast reads 158°F, the temperature will continue to rise when the bird is resting and land on 165°F. - Source: Internet
- The most common causes of soft, rubbery turkey skin is cooking the bird at temperatures below 250° F. Turkey skin will begin browning much faster once the temperature goes above 300°F. If you cook the turkey at lower temperatures, the skin will remain soft and rubbery. - Source: Internet
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