Aim for internal temperature of 165°F. Turkeys can be smoked at the usual smoking temperature of 225 degrees Fahrenheit, and at that temperature it can take approximately 45 minutes or more per pound. Spatchcock Smoke Roasted Turkey Marinated Smoked Turkey Breast Bacon Wrapped Turkey Roulade. There’s more than one way to smoke a bird, and Hey Grill Hey is here to help you feel successful leading up to the big day. When the chips are nearly done, remove the turkey and brine container from the refrigerator. In a small bowl, mix together all the dry herbs and spices. To create a wet rub, mix in vegetable oil with your seasonings in order to create a thick paste. Transfer to injector. Place turkey breast in the smoker. Open the lid of the grill and set to “Smoke… Make one of the world's best types of sausage with our guide to Spanish and Mexican chorizo. For smoking the turkey's breast only, set the smoker at 240°F and is recommended to cook it for 30-40 Minutes per pound. Thanksgiving Turkey Smoker Tips. The turkey will cook faster than a whole turkey because the bird is about the same thickness throughout. You can smoke a turkey in an electric smoker, charcoal smoker or whatever type of smoker you happen to have, but we love our Traeger wood pellet grill. You can add your own favorite flavors through brines, injectors, or rubs. See the one we have here. Cooking your turkey low and slow in your smoker can be one of the best ways to bring out the bird's subtle flavors, especially with the right brine and rub. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Pour the brine into a large bucket and add the turkey, making sure it is completely submerged. If your smoker is capable of heating up to about 300 degrees, the turkey will take roughly 15 minutes per pound. Once preheated, put your turkey in the smoker. Once you remove the turkey from your brine, it’s important to remove any excess by rinsing it thoroughly. Turkey is the perfect choice of meat for smoking. There are two benefits to spatchcocking the turkey. You want the rub to get under the skin of the breast, so gently separate the skin from the meat and massage the rub under the skin. HOT TIP: Baste the turkey with a little vegetable oil or melted butter a few times during the cook to keep it moist. No more snacking to get you between meals. These are both quite sweet, but tend to complement turkey very well. If your smoker is an offset model or otherwise puts out more heat on one side than the other, then you will need to rotate the turkey every two hours to make sure the bird cooks evenly. Place the turkey in the smoker and baste every 1-2 hours with turkey juices from the pan. Put The Turkey Breast Into The Electric Smoker When the smoker is up to temperature, place the brined, seasoned turkey breast on the center of the upper rack. Season the brined turkey with a mix of spices and herbs. Preheat the smoker to 225˚F. There are plenty of options to choose from when purchasing a turkey. Carefully remove the turkey … Load an electric smoker with the soaked wood chips and place the turkey inside. How to Smoke a Turkey on a Traeger. While this step might seem like one of the simplest, it can be daunting if you’re not entirely sure what you’re looking for. Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat. You will receive a link to reset your password. Wrap in foil and allow to rest for 15 minutes. Calculate about 30 to 40 minutes per pound. 2. Facebook 0 Tweet 0 Pin 2 Email 0. Finish by rinsing the inside of the bird with cold running water. The cooking time will depend upon its weight, which is 30 to 40 minutes per pound. Trim Healthy Mama / Keto / Low Carb / Gluten Free / Sugar Free. Slowly remove needle as you push the injector plunger. Check our guide on how to smoke turkey in an offset smoker. The ideal internal temperature of your meat that you want to reach is 160°F/70°C. Ensure the turkey is fully thawed and remove any giblets. Be careful not to completely remove the skin from the bird. If you don’t have an electric smoker, then take a look at my guide to the best smokers for beginners. The smoker is not only easy to use but will provide you one of the greatest turkeys you will ever eat! CLEAN. Baste the turkey with a little vegetable oil or melted butter a few times during the cook to keep it moist. The average turkey breast weights 6 pounds, so it will take about 3 hours to finish cooking it. Ever. For the wet rub, mix vegetable oil and seasonings into a thick paste. Don’t completely remove the skin from the bird. Cook for 40 minutes per pound of turkey, about 8-10 hours. To spatchcock a turkey, cut out the spine and loosen, or remove, the breastbone to make the turkey lay flat. It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit. The meat is a fantastic source of protein, which helps you feel fuller for longer. Season the turkey breast generously with the spice rub 1 hour before cooking. Unsubscribe at anytime. For the best experience on our site, be sure to turn on Javascript in your browser. Use toothpicks to keep the skin attached to the turkey. How to smoke a turkey in an offset smoker. Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking. Rub the interior cavity of the turkey with 1/3 of the dry... 3. Because smoking applies low heat over a long period of time, this is a great way to ensure that the meat of your turkey will be moist and infused with delicious flavor. Brine it. This can be dangerous or even leave your meat with uneven hot and cold spots throughout its flesh. The bones in the whole turkey will keep the meat moist as it cooks. This is to help keep it moist, and is particularly important for large cuts of meat that will need cooking for much longer. For the best experience on our site, be sure to turn on Javascript in your browser. Got an offset smoker? Use a meat thermometer probe to gauge the temperature of your meat (if you don’t have one then check out my thermometer guide here). Mix the rub ingredients into a small bowl. 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