Are you ready to go on a tasty journey through the world of smoked goodness? Then hold on to your hats, because we’re about to dive into the world of Oklahoma Joe Smoked Turkey!
Smoking turkey may seem intimidating, but it delivers incredible flavor perfect for special occasions. With my tips for spatchcocking, brining, injecting, and smoking, you’ll turn out moist, tender turkey with a wonderful smoky essence on your Oklahoma Joe’s smoker.
I’ll walk through every step from prepping the bird to carving for your next memorable feast. With the right techniques, smoking turkey on your Oklahoma Joe’s is easier than you think.
Why Smoke Turkey on an Oklahoma Joe’s?
Oklahoma Joe’s smokers like the Longhorn Reverse Flow are ideal for large birds like turkey. The heavy gauge steel construction holds heat steadily, while the reverse flow design provides even convection cooking. This ensures the turkey breasts and thighs finish together perfectly.
Smoking imparts deep flavor as vapors penetrate the meat. Hardwood lump charcoal supplies clean, subtle smoke with no chemicals. The result is a masterpiece golden turkey with tender juiciness, crispy skin, and old-fashioned pit flavor.
Selecting and Preparing the Turkey
Start with a fresh 12-14 lb turkey, or thoroughly thaw frozen turkey over 24-48 hours in the fridge. For ideal moisture look for brands including a solution like turkey broth.
Remove giblets and neck from the cavities. Pat the turkey dry inside and out with paper towels.
Spatchcocking the Turkey
Spatchcocking (butterflying) the turkey allows it to smoke flat for quick, even cooking. Use sturdy kitchen shears or a sharp knife to cut along both sides of the backbone, removing it. Spread the turkey open and press down to flatten breastplate. Tuck wing tips behind back.
Brining for Moistness
A saltwater brine guarantees a juicy bird by hydrating the cells before smoking. Dissolve 1 cup salt and 1/2 cup sugar in 1 gallon water. Submerge turkey in brine for 8-12 hours refrigerated. Rinse and pat very dry before smoking.
Injecting Flavor
Injecting a marinade directly into the meat boosts moisture and infuses flavor into the deepest muscles. Mix 1 cup turkey or chicken broth, 1/4 cup olive oil, and seasoning like garlic, rosemary, and oregano. Inject approximately 1 ounce of mixture into each breast, thigh, and drumstick.
Setting Up the Oklahoma Joe’s Smoker
Assemble your smoker with the large cooking chamber on the bottom and smaller firebox offset to the side Place a drip pan filled with water by the firebox opening to add humidity
Fill the charcoal basket with hardwood lump charcoal. Use fire starters to ignite one corner of charcoal, leaving the intake damper fully open until coals are lit. Close side door and adjust dampers to bring smoker to 300-325°F. Add presoaked flavor wood like hickory or pecan for smoke.
Smoking the Turkey
Place spatchcocked turkey breast-up on the center cooking grate over the drip pan. Insert a probe meat thermometer into the thickest breast area, being careful not to touch bone.
Maintain a steady 300°F temperature, adding charcoal as needed through the side door. Smoke turkey until breasts reach 160°F and thighs hit 175-180°F, about 3 hours. The skin will be beautifully browned.
Resting and Carving
Allow turkey to rest 15-20 minutes before carving to let juices redistribute. Slice breast meat across the grain first. Then cut leg quarters away and slice each between thigh and drumstick.
Serving smoked turkey is easy with pull-out gas-assisted sliding shelves on the Longhorn. Enjoy your delicious barbecue feast!
With the right prep and smoking process, the Oklahoma Joe’s allows you to become a pitmaster right at home. Follow my tips for smoking tender, juicy turkey with incredible flavor perfect for Thanksgiving or any special event. Enjoy showing off your backyard barbecue skills with family and friends!
Brine, Baby, Brine: A Soak of Flavors
Brining your turkey is like taking it to a spa; it comes back feeling refreshed, renewed, and full of flavor. My go-to brine includes kosher salt, brown sugar, garlic, and a splash of apple cider for good measure. Let that bird take a flavorful dip overnight, and you’ll thank me later.
When it’s rub time, don’t hold back. Mix up a concoction that speaks to your taste buds. I like to throw in a pinch of cayenne for a little kick. You should rub that on your turkey like you’re giving it a spa day. Trust me, the turkey deserves it.
Now, let’s not forget the supporting cast. A smoked turkey deserves some A-list sides. The mashed potatoes, cranberry sauce, and stuffing are so good that they’ll make your taste buds dance a jig.
Wood Whispers: Picking the Perfect Timber
Alright, folks, let’s talk wood. It’s the unsung hero of your smoked turkey masterpiece. Pecan wood brings a mellow sweetness, oak adds a robust flavor, and hickory delivers a bold punch. Mix and match to find your signature combo.
Oklahoma Joe’s Perfectly Smoked Turkey Breast
FAQ
How long to smoke a turkey on an Oklahoma Joe smoker?
Is store bought smoked turkey already cooked?
Where are Oklahoma Joe’s smoker made?
How do you cook a turkey that is already smoked?