You know what’s better than Thanksgiving dinner? Thanksgiving dinner with a smoked turkey. It’s easier than you think to smoke your own bird, and the results are much better than anything you can buy at the store. In this guide, I’ll walk you through everything that goes into smoking a turkey from start to finish. You’ll learn how pick out the right bird for smoking, how brine it overnight before cooking, how to smoke it at home in an electric smoker or on your grill—and even when to stop cooking the thing so that it doesn’t dry out!
Select a turkey.
Before you start to smoke a turkey, there are a few things you’ll need to consider. First, buy a fresh turkey that has been stored properly in the refrigerator and not on ice (this can make it too salty). Second, choose the right size turkey for your party; if there’s only two of you eating and your oven only holds one bird comfortably then get a small bird instead of trying to stuff two large ones into it at once!
Thirdly–and most importantly–look at where their breasts are located on each bird: does one side have more meat than another? If so then choose that side as your smoker-side because it will take less time for its skin/meat ratio to become crispy deliciousness when exposed directly over heat as opposed to being hidden away under thick layers when cooked conventionally inside an oven or microwave ovens which tend not heat evenly throughout their interiors due them being enclosed spaces without proper air circulation systems installed within them like smokers do (see below).
Brine the turkey.
- Brine the turkey.
- Put the whole turkey in a big container with enough cold water to cover it, and add 1 cup of table salt (or Morton’s Tender Quick) per 5 gallons of water. Stir until dissolved and refrigerate for at least 12 hours but no longer than 24 hours (and no more than 48 hours if you want to keep that juicy flavor). You can make your brine ahead of time and leave it in the fridge until ready to use–just make sure you give yourself enough time before Thanksgiving!
Smoke the turkey.
- Place the turkey on the smoker, breast side down.
- Insert a digital thermometer into the thickest part of the thigh, away from bone and skin. Close all vents on your smoker so no heat escapes and leave it to cook for at least 8 hours or overnight (or until internal temperature reaches 170 degrees F).
- Add smoke flavor by using hickory chips (if using an electric smoker) or apple wood chunks (if using charcoal). You can also add spices like sage leaves or rosemary sprigs for extra flavoring power!
You can make a great smoked turkey at home with just a few days of planning and preparation.
If you want to make a great smoked turkey at home, with just a few days of planning and preparation, here’s how:
- Purchase your turkey. If you’re going to be making a whole bird, it’s important to buy one that has been brined or injected with some sort of seasoning solution. You can use any kind of liquid brine (even beer) or dry rub for this purpose–it doesn’t matter which one you use as long as the bird is seasoned before smoking it.
- Prepare your smoker according to manufacturer’s instructions (if applicable). You may need more than one type of wood chip if you’re using an electric smoker; check their website for details on how many different types are necessary depending on the size of your meat product being cooked inside the machine!
I hope that you have found this article to be helpful and informative. Smoking a turkey is a great way to bring some spice into your holiday dinner, and it’s also a fun project for the whole family. With these tips and tricks in mind, I’m sure you’ll be able to make the best smoked turkey ever!