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 produces incredibly moist, flavorful meat when done right. But many pitmasters overlook a critical step – letting the turkey rest before carving. Proper resting time allows juices to redistribute and smoky flavor to penetrate the meat. But exactly how long should you let a smoked turkey rest?
Why Letting Smoked Turkey Rest is Vital
It’s tempting to dive right into carving the turkey when it comes off the smoker. However, this dries out the meat. Here’s why resting is crucial
- During smoking, heat forces moisture out. Resting lets juices reabsorb.
- Carved right away, juices run out instead of staying in the meat.
- Resting distributes smoky flavor throughout the turkey.
- Carryover cooking finishes without drying the meat. The internal temperature rises 5-10°F after removing from heat.
- Inadequate rest causes stringy, dry meat, especially on the breast.
Clearly, resting maximizes moisture and flavor. But how long should you let it rest?
Recommended Smoked Turkey Rest Times
The ideal rest time for smoked turkey is
- Minimum 20 minutes
- Up to 40 minutes for very large birds
- Allow 20 minutes per 5 lbs turkey weight
For a 10 lb turkey, rest 20-30 minutes. For a 20 lb bird, rest 35-40 minutes.
Always rest breast-side down on a cutting board so juices move back into the breast.
Step-by-Step Guide to Resting Smoked Turkey
Follow these simple steps:
-
When the thigh temperature hits 165°F, transfer the turkey breast-side down to a cutting board.
-
Loosely tent foil if desired, but leave uncovered for crispy skin.
-
Rest 20-40 minutes depending on size. The temperature will rise 5-10°F.
-
Remove foil, slice against the grain, and serve immediately.
Turkey can rest 2 hours when wrapped in foil/towels in a dry cooler below 140°F. Reheat if needed before serving.
Should You Cover Turkey While Resting?
For best results, leave the turkey uncovered. Lightly tenting foil helps retain heat but fully wrapping makes the skin soggy. Keep uncovered for crispy skin.
Consequences of Not Resting Smoked Turkey
Skipping resting leads to disappointing turkey:
- Dry, stringy texture
- Less tender and juicy
- Juices pool on the cutting board
- Less smoky flavor distributed in the meat
- Overcooked, dried out breast
Proper resting gives you succulent, deeply smoked turkey. Don’t ruin your hard smoking work by immediately slicing the meat. Let it rest first!
Tips for Superior Rested Smoked Turkey
Follow these tips:
- Always rest breast-side down so juices move into the breast.
- Use a wooden cutting board to wick moisture.
- Keep rested turkey near a heating vent to prevent cooling.
- Lightly tent foil to retain heat if resting over 30 minutes.
- Leave uncovered for crispy skin.
- Slice across the grain for tender meat.
- Serve immediately after resting for best texture and flavor.
The Takeaway
Allowing adequate resting time after smoking is just as crucial as the smoking itself. Follow the guidelines – rest breast-side down for 20-40 minutes uncovered. This allows proteins to relax and reabsorb flavorful juices.
A little patience results in tremendously moist, smoky turkey. Don’t waste your smoking efforts by immediately slicing the meat. Let it rest first for maximum juiciness in every bite!
Frequently Asked Questions
How long should I let a smoked turkey breast rest?
A smoked turkey breast should rest for at least 20-30 minutes. The thinner breast meat especially benefits from juices redistributing.
Can I let a smoked turkey rest too long?
You can safely rest a smoked turkey for up to 2 hours when wrapped in foil/towels in a cooler or insulated bag below 140°F. Check the temperature occasionally. Reheat if needed before serving.
Should I tent foil over rested turkey?
Lightly tenting foil helps retain heat but can make the skin soggy. Leaving the turkey uncovered is best for optimally crispy skin.
What if I don’t have time to rest my smoked turkey?
If pressed for time, you can rest the turkey for as little as 15 minutes. While not ideal, it’s better than no resting time. The breast meat may be slightly drier.
Should I make gravy before or after resting turkey?
Make gravy after resting so the turkey juices and drippings are incorporated. This adds great flavor. Scrape up any juices from the cutting board.
Can I prep other items during turkey rest time?
Absolutely! Use the resting time to prepare any final side dishes, make gravy, set the table, or take items to the dining room.
Resting smoked turkey is simple but essential. Following these guidelines results in the juiciest, most flavorful smoked turkey you’ve ever tasted!
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.
Preparing Turkey for the Smoker
Before putting your turkey in a smoker, you need to prep it. If you have a frozen whole turkey, your first step should be thawing your turkey. Otherwise, you may experience a longer cooking time and an uneven cook. You can thaw your frozen turkey by placing it in a 40°F fridge for 24 to 36 hours.
After thawing your turkey, take the giblets and neck out and dry or wet brine the whole turkey overnight. If you have a fresh turkey, you can skip the thawing process move right to brining it. Brining will enhance the turkey’s flavor and ensure that the meat stays moist throughout the smoking process. Learn more about how to brine a turkey here.
You cannot smoke a turkey without these items:
- Smoker or Grill: If you do not have a smoker, you can use a grill to smoke your turkey. However, if you want your turkey to have that distinct smoky flavor, you should only use a wood smoker or charcoal grill.
- Shady Brook Farms Turkey: You can buy and smoke a fresh or frozen whole turkey. If a whole turkey is too big for you, buy a bone-in turkey breast.
- Seasonings: You can buy a dry rub or make your own by mixing kosher salt, pepper, onion powder, and any other spices you like.
- Large Roasting Pan with Cooking Grate: The grate will hold the turkey, and the pan will catch the drippings during the roasting process.
- Wireless Thermometer: Your wireless thermometer will let you know when your turkey reaches an internal temperature of 165°F. A wireless thermometer is better because you don’t have to keep opening the smoker to check the turkey’s doneness. Frequently opening the smoker or grill can cause lost heat and increase your cooking time.