What’s not to love about smoked turkey? You get tasty and tender meat, and the smoky flavor is just irresistible. Even better, smoked turkey is healthier and has less calories than most other smoked meats, meaning you can indulge without feeling guilty.
Is good smoked turkey hard to find in your area? If so, you should consider making your own smoked turkey. It’s not as hard as you might think, and to prove it, we are about to show you how to smoke a turkey on a grill or smoker at home.
Smoking turkey has become an increasingly popular cooking method, especially around the holidays. The smoky, moist and tender meat is irresistible. However, many pitmasters overlook a critical step – letting the turkey rest before carving and serving. So how long should you let a smoked turkey rest?
Proper resting time allows the juices to redistribute, smoky flavor to permeate and results in juicy, tender meat. Keep reading to learn why resting is so important along with tips on the ideal smoked turkey rest time.
Why Letting Smoked Turkey Rest is Vital
It may be tempting to dive right into slicing and devouring smoked turkey straight from the smoker However, this causes the precious juices to run out onto the cutting board rather than being absorbed back into the meat Here’s why resting is a must
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During smoking, heat causes the muscle proteins to tighten and squeeze out moisture. Resting allows them to relax and reabsorb the juices.
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If sliced too soon, the juices have no time to redistribute evenly throughout the meat.
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Resting enables the smoky flavor profile to spread throughout the entire turkey
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It allows the temperature to stabilize after cooking rather than having overly hot exterior and undercooked interior
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Insufficient resting leads to dry, stringy meat texture especially on the breast.
Clearly, skipping the rest makes for disappointing turkey. But exactly how long should you let it rest?
Recommended Smoked Turkey Rest Time
The ideal smoked turkey rest time is:
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At least 30 minutes for smaller birds up to 12 pounds.
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Up to 1 hour for turkeys over 12 pounds.
A good guideline is to rest for 20 minutes per 5 pounds of turkey weight. Large birds need more time for juices to redistribute into the thick breast meat. Resting for too short leads to dry breast meat.
Smoked turkey resting on cutting board
Step-by-Step Guide to Resting Smoked Turkey
Follow these simple steps for perfect smoked turkey every time:
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Transfer smoked turkey from smoker to a cutting board or platter breast-side down once it reaches 165°F.
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Loosely tent foil over top to retain heat if desired. Do not tightly wrap or steam will ruin the crispy skin.
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Let rest 30 minutes to 1 hour based on turkey size. Meat will continue cooking and temperature will rise 5-10°F.
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Carefully slice turkey against the grain after resting time is complete. Serve immediately for maximum juiciness.
If needed, turkey can rest up to 2 hours when wrapped in towels inside a dry cooler. Check temperature occasionally.
Should You Cover Turkey While Resting?
Leaving the turkey uncovered is best for crispy skin. Lightly draping foil over the top helps retain heat and moisture. But avoid tightly sealing in foil or the steam will create soggy skin.
Only wrap tightly in foil if holding for more than an hour after initial rest. Monitor temperature and reheat if needed before serving.
Consequences of Not Letting Smoked Turkey Rest
Here’s what happens if you forgo resting:
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Dry, stringy texture with mushy muscle fibers.
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Less tender and juicy meat.
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Juices spill onto cutting board rather than being reabsorbed.
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Smoky flavor is not evenly distributed.
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Overcooked, dried out breast meat.
Following proper rest times leads to the superior texture and deep smoky essence that smoked turkey is renowned for. Don’t waste hours of low and slow smoking by immediately slicing into the meat!
Tips for Maximizing Resting Effectiveness
Follow these tips for even better resting results:
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Rest breast-side down so gravity helps juices penetrate breast meat.
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Use a wooden cutting board to wick away escaping moisture.
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Keep turkey in a warm area like near heating vent to prevent cooling.
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For longer rests, lightly tent foil to maintain temperature.
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Leaving turkey uncovered keeps skin crispy.
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Carve across the grain for tender slices.
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Serve immediately after resting for ideal texture and flavor.
The Takeaway
Allowing adequate rest time after smoking is just as crucial as the smoking itself for incredible turkey. Follow the guidelines to rest your turkey breast-side down uncovered for 30 minutes up to 1 hour depending on size. This gives the proteins and juices a chance to redistribute evenly for maximum tenderness and flavor.
Have patience and let your smoked turkey rest properly before enjoying juicy, smoky slices at their peak! Proper resting prevents dried out meat and really lets the smoke shine through.
What’s So Good about Smoked Turkey?
Our fresh whole turkey is rich in protein, vitamin A, iron, and calcium. Even better, turkey meat is lean, making it a healthier choice for individuals trying to lose weight.
Smoking your turkey will lend it an enticing smoky flavor and further reduce its fat content, making it leaner and tastier. Also, smoking with pecan, maple, hickory, or cherry wood can elevate the flavor of your smoked turkey.
Instructions for Smoking a Turkey
Now that you have everything you need to make smoked turkey, here’s how to smoke a turkey in a grill or smoker:
You can make a smoked turkey with a gas or electric smoker, but a charcoal grill or wood smoker is your best choice for maximum smoky flavor. You can also use a pellet grill. If you plan on using a charcoal smoker or grill, soak your wood in water to help it burn slower. The best woods for smoking turkey include apple, hickory, cherry, or pecan wood.
While soaking your wood, clean the grates of your smoker or grill, then season the grates with oil or a non-stick cooking spray. You can then load in your wood and fire up the smoker or grill to preheat it.
Take your thawed turkey and pat the inside and outside dry with paper towels. If the turkey skin isn’t dry, your seasonings may not adhere to it, and you may not get crispy skin. You can season your turkey with a store-bought dry rub or make your own. In addition to kosher salt and black pepper, your homemade dry rub can include brown sugar, smoked paprika, garlic powder, cayenne pepper, and onion powder.
If you dry brined the turkey, it may not need extra seasonings. You only need to coat it with oil before placing it on your smoker or grill. However, if you wet brined the turkey, coat its dried body with oil before applying your dry rub. After covering the turkey with your seasonings, insert your oven-safe wireless thermometer into the thickest part of the turkey thigh. Do not stuff a turkey before smoking.
Place your seasoned turkey breast side up on your preheated grill or smoker. Put a pan under the turkey to collect drippings, or flames could flare up and char it. Close your smoker or grill to smoke the turkey until it reaches an internal temperature of 165°F.
The exact amount of time it will take the turkey to reach an internal temperature of 165°F will depend on the size of the turkey and grill temperature.
When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker.
To smoke your turkey faster, increase the smoker’s temperature to 250°F to 275°F. At 250°F, it can take about 25 minutes to cook one pound of turkey, meaning you will need about five hours to smoke a 12-pound turkey. A 275°F smoker will cook one pound of turkey in about 20 minutes – a four-hour cook time for a 12-pound turkey. Any of these temperatures will work great for smoking your turkey, as long as it reaches an internal temperature of 165°F.
After smoking your turkey to an internal temperature of 165°F, take it out of the smoker or grill, but don’t cut it. Instead, place the turkey on a wire rack to rest for at least 20 minutes.
Resting your turkey before carving allows its juices to redistribute and settle. If you cut the meat without resting it, the juices will escape, resulting in a loss of juiciness and flavor.
How to Rest Your Turkey Before Carving
FAQ
How long to let turkey rest after roasting?
About 45 minutes or so gives it time to reabsorb the juices; otherwise they’ll dribble out when you slice, and the meat will be dry.Nov 27, 2024
How long should turkey sit out before cooking?
… turkey recipes, the post-brine pieces sit at room temperature for 2 hours before roasting at 425° for 20–25 minutes, then 300° for 50–70 minutes longerOct 25, 2023
Can you pull turkey off a smoker at 155?
Smoked turkey breast temperature
In fact, skinless turkey breast reaches the same kill-off at only 157°F (69°C) in only 47.9 seconds. It will have the same safety at 155°F (68°C) in 1.2 minutes!
How long can you let meat rest after smoking?
When cooking meat, whether through smoking, roasting, or grilling, the recommended time for resting is five to ten minutes. However, for roasting large cuts or whole chicken, for example, resting time could be much longer. For steaks, wrap it loosely in foil then place it in a container.
How long should a smoked turkey rest?
You can rest the turkey for up to 2 hours without the temperature dropping below 140°F (60°C). You should rest turkey for at least 20 minutes, and up to 40 minutes for large whole turkeys. The longer you let your smoked turkey rest, the more moist and tender the meat. This is when the juices will redistribute in the turkey.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
Why do you rest a Turkey after smoking?
During smoking, heat causes the proteins in the meat to tighten, squeezing out moisture. Resting allows them to relax and reabsorb the juices. Resting allows the smoky flavor imparted during smoking to distribute evenly throughout the turkey. It gives time for carryover cooking to finish without drying out the meat.
How long should a Turkey rest after cooking?
He cites that the longer you allow it to rest post-cook, the better it will taste. But, Watson and Matassa cite one exception to the resting rule. If you’re looking to have deliciously crackly and crispy skin, you should carve into your turkey within ten to 15 minutes of completion.
What happens if you skip the resting period after smoking a Turkey?
Skipping the resting period after smoking can lead to dry, disappointing turkey. Without time to relax and reabsorb juices, the proteins will squeeze liquid out as soon as the meat is sliced. This moisture loss causes: Letting the turkey rest gives you succulent, deeply smoked turkey that your guests will rave about.
Should you let a smoked turkey rest before carving?
Smoking a turkey produces incredibly moist, tender, and flavorful meat when done right. An often overlooked but critical step is letting the turkey rest before carving and serving. Resting gives time for juices to redistribute and allows smoky flavor to permeate the meat. But exactly how long should you let a smoked turkey rest?