Smoked Turkey

It's that time of year again, and it's the best time to fire up the smoker. Once you try cooking a turkey in the smoker, there's really no going back to the old ways. The smell of smoke in the air, the sound of the wind through the trees and the free space inside your oven for everything else. The result of the best smoked turkey is super juicy, tender texture with a beautiful mahogany color and the perfect amount of smoke flavor.

Let's go through all the tips and tricks and make it happen! It's going to take about 7 wonderful hours to smoke a 14-lb bird at 250° F. If you are in a rush, be sure to check out the speedier spatchcock smoked turkey recipe.

How Much Turkey Do You Need Per Person?

Plan on about 1 1⁄2 pounds of uncooked turkey per person to allow for leftovers. For example, a 14-pound smoked turkey will provide enough meat for around 9 to 10 people with leftovers. This accounts for the fact that you lose some weight during smoking. A good rule of thumb is 1 pound per person if you don't want leftovers, 1 1⁄4 pounds per person for just a few leftovers, and 1 1⁄2 pounds per person for generous leftovers.

To Brine, Season or Just Smoke it?

One question that often comes up when smoking a turkey is whether you should brine it first. Traditionally, wet brining has been used to help keep the turkey moist. However, it can slightly dilute the natural flavor and can also be inconvenient because of the large vessel needed that must stay cold for a day or two. An easier option is to dry brine instead, which helps bring out the natural flavors.

To dry brine: simply coat the turkey all over with heavily kosher salt and let it rest overnight in the fridge uncovered. The salt will help the turkey retain moisture as it smokes without making it overly salty or dampening the flavor. Dry brining for 24-48 hours is ideal to allow the salt to penetrate all the way through the meat.

You can also skip brining altogether and just throw it in the smoker, or use a spice rub if you want more of a BBQ flavor versus traditional holiday turkey. Applying a flavorful dry rub that contains salt will season the meat and help it retain moisture just like a brine. It also adds lots of extra flavor to the outside and makes for a stunning presentation.

Tip: If your turkey is done early (yay!), you can keep it nice and warm wrapped up in foil, and place it in a towel-lined cooler. Right before carving, you can place it in a hot oven or under the broiler to crisp up the skin.

To Get that Golden Crispy Skin

It always seems that by the time it hits the table, the turkey skin isn't super crispy no matter what you do, but here are a few tips to help get that crispy skin we crave.

• Get the skin dry, dry! Dry brine and air dry in the refrigerator uncovered on a wire rack. Then pat the skin extremely dry before smoking. Be sure to get under the skin as well. Any moisture will prevent crisping.
• Rub butter or oil under and on top of the skin. Oil helps transmit heat for even crisping.
• Add a little baking powder to the dry rub. Combine one part baking powder with three to four parts kosher salt in the dry rub, according to Serious Eats
• Apply a dry rub with some sugar, which will caramelize a bit as it cooks.
• High heat at the end for the last 30 minutes of the cook, or flash it under the broiler.

Smoker Types and Setups

This recipe has been tested and works with kamado-style smokers like the Big Green Egg and pellet grills like a Traeger and Weber Smokefire. While any smoker will work, the specific type of smoker you use can impact cooking time, smoke flavor, and end results. Charcoal and offset smokers will have much more smoke flavor than pellet grills. With that in mind, if you are using a pellet smoker, I would suggest smoking your bird at 225° F (or up to 275° F) for a longer cook time to achieve more smoke flavor. You can also use a pellet smoke tube to add more smoke with your pellet grill.

In a charcoal smoker like a Big Green Egg, you can cook at higher temperatures of around 325° F and still get plenty of smoke flavor. The advantage of this is the cooking time is reduced to around 13 minutes per pound.

Storing & Reheating Leftovers

Properly storing leftovers is key to preserving that delicious just-smoked flavor. Here are some tips:

Storing Leftover Smoked Turkey

After smoking, let the turkey cool completely before refrigerating in shallow airtight containers or ziplock bags. It's easiest to carve it off the bones before refrigerating. Use the leftover turkey within 3-4 days for optimal freshness and food safety. Save the bones to make flavorful turkey stock.

Reheating Leftovers

To keep leftover smoked turkey moist, wrap smaller pieces in aluminum foil with a spoonful of liquid and gently reheat in a 275°F oven for 30-40 minutes until warm through to 140° F. For crispy skin, place turkey pieces skin-side down in a hot oiled skillet. You can also dice the turkey to add to soups, stews, pasta, or casseroles.

Turkey Sides that Make the Meal

• Creamy Mashed Potatoes
• Crunchy Green Beans
• Sausage, Apple and Cranberry Stuffing
• Crispy Roasted Brussels Sprouts
• Crispy Smashed Fingerling Potatoes
• Scalloped Potatoes

Leftovers Inspiration

When it comes to the leftover turkey, it all starts the next day with amazing Thanksgiving leftover eggs benedict. Making sandwiches or a crunchy panini is your next course, and they are absolutely amazing with quick pickled red onions or cranberry sauce. A smoked turkey soup, chili or a breakfast hash would also be wonderful.

Use the carcass and make some super delicious and nutritious turkey stock, which has so many uses. You can make turkey soup, ramen, risotto, add it to mashed potatoes, use it for a smoky gravy and so much more.

More Delicious Turkey Recipe Ideas

• Honey Glazed Smoked Turkey Breast
• Brined and Herb-Roasted Turkey Breast
• Turkey Roulade
• Sous Vide Turkey Breast

More Holiday Meat Centerpiece Ideas