Smoking a Turkey: A Delicious and Economical Guide 🦃

If you crave the delightful taste of smoked turkey but shy away from the store-bought prices, you're in luck! Making your own smoked turkey at home is easier and more cost-effective than you might think. Plus, you'll wow your friends and family with your culinary prowess.

You don't need a dedicated smoker to achieve that delicious smoky flavor. A covered grill works just as well. Simply place the turkey breast on the cool side of the grill and use soaked wood chips to create the smoke.

Give yourself plenty of time to smoke the turkey thoroughly. The smoking time varies based on the turkey's size, distance from the heat, coal temperature, and outside air temperature. A rough estimate is about 20 to 30 minutes per pound of turkey, but always use a meat thermometer to ensure it's fully cooked. The turkey is done when the thermometer, placed in the inner thigh, reaches 180°F (make sure it doesn't touch the bone).

Essential Tips for Smoking a Turkey:

Food safety is crucial when smoking turkey. Turkey breasts, drumsticks, wings, and whole turkeys are all suitable for smoking, but for safety, stick with whole turkeys weighing 12 pounds or less. Larger turkeys stay in the "Danger Zone" (between 40°F and 140°F) for too long. And this is done outdoors!

Do not stuff a turkey that you're smoking. Smoking at low temperatures means it can take too long for the stuffing to reach 165°F, and smoked stuffing has an undesirable flavor.

Chili-Spiced Smoked Turkey Breast Recipe

Ingredients:

- 1/4 cup fresh lime juice

- 2 tablespoons olive oil

- 2 teaspoons unsweetened cocoa

- 2 teaspoons paprika

- 2 teaspoons brown sugar

- 1 teaspoon salt

- 1 teaspoon dried oregano

- 1 teaspoon chili powder

- 1 teaspoon dried thyme

- 2 garlic cloves, minced

- 1 (6-pound) whole turkey breast

- 2 cups mesquite chips

- Cooking spray

Instructions:

1. Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat and let cool.

2. Combine the lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in the refrigerator for 2 hours. Soak wood chips in water for at least 30 minutes, then drain well.

3. Preheat a gas grill to medium-hot (350°F to 400°F) using both burners. Turn off the left burner. Place wood chips in a disposable foil pan or a foil packet pierced with holes on the grill over the right burner.

4. Remove the turkey from the marinade and discard the marinade. Place the turkey, skin side up, on the grill rack coated with cooking spray over the left burner. Cover and cook for 1 1/2 hours. Turn the turkey over and cook for an additional 15 minutes, or until the meat thermometer registers 170°F.

5. Remove the turkey from the grill, cover loosely with foil, and let it stand for at least 10 minutes before carving. Discard the skin.

Yield: 16 servings (serving size: 3 ounces)

Using a Smoker

If you prefer using a smoker, water smokers are available in electric, gas, or charcoal models, and all work well.

Charcoal smokers have two pans – one for charcoal and one for liquid to create the moist, hot smoke needed for cooking. These can be found wherever barbecue grills are sold, but you can often find them at garage sales for a bargain.

A smoker isn't necessary to achieve a smoky flavor, but it's a nice option if you're planning to smoke various foods.

Here's a simple smoked turkey recipe for those with a smoker:

Ingredients:

- 1 15-pound turkey, fresh or thawed

- 1/4 cup butter

- 1/2 cup white wine

- 1/2 cup honey

- 1/4 teaspoon cinnamon

Instructions:

1. Prepare the smoker for a 6 to 8-hour smoke at about 230°F. In a saucepan, melt the butter. Add the wine, honey, and cinnamon. Heat on low until the mixture is smooth and thin.

2. Using a turkey injector, inject half the mixture into the turkey in all meaty areas. Brush the remaining mixture over the turkey. Reserve some of the baste to apply later during the cooking process.

3. Place the turkey in the smoker. When the internal temperature of the turkey reaches 165°F, the turkey is done. Remove from the smoker and let it rest for 10-15 minutes. Carve and serve.