This “How to Smoke a Turkey” guide will show you how simple it is to make the best turkey you’ve ever had!
This smoked turkey will be the best you’ve ever had, and it will also be the best Thanksgiving turkey you’ve ever had. Get ready for a Thanksgiving dinner that will wow!.
Smoked Turkeys have something of a mystique surrounding them. Eight weeks before Thanksgiving, a lot of people go to a store nearby to order smoked turkeys for their feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. Somehow, I don’t understand why so few people try smoking their own food. It’s such an easy and forgiving way to cook.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?.
Should You Wrap a Smoked Turkey? The Pros and Cons
Smoking a turkey is a fantastic way to infuse juicy, tender meat with delicious smoky flavor But there is some debate around whether or not you should wrap the turkey at any point during the smoking process Here’s a comprehensive look at the pros and cons of wrapping a smoked turkey.
Why Some Pitmasters Wrap Their Smoked Turkeys
There are a few reasons why some barbecue experts advocate wrapping the turkey in aluminum foil or butcher paper at certain stages
-
To speed up cooking time – Wrapping traps heat around the turkey, accelerating the cooking process. This can be handy if you’re pressed for time.
-
To prevent over-smoking – Leaving the turkey completely uncovered for the full cook can lead to an overly smoky flavor for some people’s tastes. Wrapping prevents excess smoke absorption.
-
To keep the turkey moist – The wrap helps retain moisture as the turkey cooks and collagen renders. No juices are lost steaming into the smoker.
-
To rest and redistribute juices – Wrapping after cooking allows the turkey to rest and reabsorb the juices back into the meat.
Why You Should Avoid Wrapping Your Smoked Turkey
However, there are also some good reasons to smoke your turkey completely uncovered:
-
Maximizes smoke flavor – Exposing the turkey to smoke the entire time results in a deeper, richer smoke ring and flavor.
-
Better bark formation – The turkey skin will get drier and tackier unwrapped, which sets up that coveted crisp, craggy bark.
-
Prevents steaming – Foil wrapping essentially steams the turkey which can make the skin soggy and the meat mushy.
-
Easier temperature monitoring – Checking the turkey’s temp periodically is simpler without unwrapping foil.
-
Visual appeal – That good-looking smoke ring is enhanced without foil cover.
So the main cons of wrapping are diminished smoke flavor, no crispy skin, increased risk of mushy meat texture, harder temperature monitoring, and lack of aesthetic smoke ring.
Best Practices for an Unwrapped Smoked Turkey
If you choose to smoke your turkey completely uncovered, here are some tips:
-
Use a digital probe thermometer to accurately track internal temperature. Check both breast and thigh.
-
Apply a dry rub under and on top of the skin to help crisp it up. Go easy on the oil.
-
Smoke with lighter woods like apple, pecan, or maple. Hickory may overpower the turkey.
-
Shoot for 225-250°F pit temperature on your smoker. Low and slow is best.
-
Spritz or mop the turkey with a diluted broth solution periodically for moisture.
-
Let the turkey rest at least 30 minutes before carving to allow juices to redistribute.
-
If the turkey finishes early, you can wrap it in foil to hold until serving time.
Key Takeaways on Smoked Turkey Wrapping
Here are the main conclusions when deciding whether or not to wrap your smoked turkey:
-
Wrapping speeds up cook time but compromises smoke flavor and crispy skin.
-
Foil wrapping prevents over-smoking, but better smoke management is better.
-
Wrapping does help retain moisture, but proper cooking and resting does too.
-
If you wrap, only do so at the very end after smoking uncovered completely.
-
The benefits of unwrapped smoking (smoke flavor, skin crispness, etc.) outweigh wrapping cons.
-
Focus on controlling temperature, using a probe thermometer, and resting adequately. With sound technique, wrapping isn’t needed.
-
Let the turkey smoke entirely uncovered for ideal results. If done early, wrap in foil just to hold until serving.
The takeaway is that wrapping during smoking is unnecessary if you use proper smoking and monitoring methods. For best results, smoke your turkey completely uncovered, then wrap only briefly at the end to hold for serving if needed. This produces the ideal balance of deep smoky flavor, crispy skin, and moist, juicy meat. With the right techniques, your unwrapped smoked turkey will turn out mouthwateringly delicious.
Frequently Asked Questions
Still have questions about wrapping your smoked turkey? Here are some commonly asked questions:
Should you wrap a smoked turkey at any point?
Wrapping is not necessary if you use proper smoking and resting techniques. Only wrap at the very end to hold temp if done early.
Does wrapping a turkey in foil steam it?
Yes, foil wrapping will trap steam around the turkey leading to soggy skin and mushy meat. Unwrapped is best.
How long can you hold a smoked turkey wrapped in foil?
A fully cooked smoked turkey will hold 1-2 hours wrapped in foil in a cooler or oven on warm. After that bacteria risk increases.
Should you wrap a smoked turkey in a towel too?
You can wrap the foiled turkey in towels or blankets in a cooler to help insulate it after cooking. Keep food safety time limits in mind.
Can you wrap a turkey in butcher paper instead of foil?
Yes, butcher paper is more permeable than foil. It prevents over-smoking but allows better moisture release. It’s a good compromise.
What about using the Texas crutch method?
The Texas crutch (wrapping in foil mid-cook) is great for brisket, but not ideal for poultry. You want crispy rendered turkey skin.
The Bottom Line
Wrapping a smoked turkey can speed up cook times but risks compromised smoke flavor, soggy skin, and mushy meat texture. For best results, smoke the turkey completely uncovered, then wrap only to rest or hold briefly before serving. With proper smoking and monitoring, your turkey will turn out incredibly juicy, smokey, and delicious without the need for wrapping during the cook.
What Temp to Smoke a Turkey
Now is a good time to talk about the tools you’ll need to smoke a turkey, since the smoker will determine how easy it is to keep the turkey at the right temperature. And I’m happy to say you have options!.
- A smoker with a thermostat that lets you choose a temperature and keep it
- A Roaster pan or drip pan for your smoker.
- No matter what kind of smoker you have, you can use wood pellets, wood chips, or wood briquettes.
Obviously, a proper smoker is going to make this job FAR easier, but it can most certainly be done in a grill with a very low indirect heat. You’re going for 225°F to 250°F. If you have a real deal smoker with an adjustable thermostat, please set it at 250°F for the duration.
We need to talk about what kind of wood smoke we’re using, right? For my turkeys, I only use apple or alder wood.
I believe it’s mild but tasty, and it’s easy to find (at least in this part of the world). ) If you wanted a good second choice, I think hickory would be excellent, too. I’d be less likely to go for mesquite, but it wouldn’t be bad.
I used to use a dedicated smoker, but these days, I use my handy-dandy, trusty Traeger pellet grill for the job. It’s insulated, it maintains temperature as easily as an oven, and it has a hopper I can fill with convenient wood pellets.
It takes all of the work out of smoking any number of proteins. Bonus: I can order my Traeger pellets to be shipped monthly from Amazon via the subscribe and save feature.
If your smoker needs wood chips, you can use the same types of wood and get good results. Just follow the smoker manufacturer’s instructions to maintain approximately 250ºF.
You can smoke your turkey on the grinder’s grate with a drip tray below it, or you can put it on a rack in a roasting pan. I like to use the roasting pan because I like to save the turkey juices for gravy or roasted potatoes.
Check your drip pan to make sure it doesn’t overflow if you cook the turkey directly on the grates. Turkeys give off a lot of liquid as they cook!.
How long to smoke a turkey?
To answer the question “how long does it take to smoke a turkey?” the turkey must be a certain size. And, of course, if you’re using a frozen turkey, you need to make sure it’s completely thawed first.
The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it. This takes the guesswork out of it no matter what the size of your bird.
A good second choice would be to use an inexpensive instant-read thermometer to take occasional readings of the dark meat and white meat both.
When planning your meal, keep in mind that a smoked turkey is a good choice because it can be cooked ahead of time and warmed up without getting dry. It won’t be fast, but it’ll take some of the guesswork out of your feast day.
To reheat a whole smoked turkey that has not been frozen, preheat your oven to 375ºF. Place the turkey on a rack in a roasting pan. Add a cup of chicken or turkey stock to the pan. Cover the turkey with foil.
Check the turkey at 30 minute intervals until the internal temperature of the turkey reaches 145F. This will likely take about 10 to 15 minutes per pound.
It’s possible to make the skin of a reheated smoked turkey a little crispier than when it’s fresh from the smoker. Just watch the turkey carefully for a couple of minutes under the broiler.
Do NOT walk away from a turkey that is under the broiler or get distracted. That is a a recipe for a burnt turkey.
Since I judge all turkey by how well its leftovers turn out, I have to say that this one is a great choice. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches? Hello!.
And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD. Do not forget to save those turkey bones for some incredible turkey pho .
And our Twice Baked Mashed Potatoes are the perfect side dish to go with your beautifully smoked turkey. You don’t want to have to spend too much time on your drinks after putting all of your culinary skills into the main dish and sides. This Bourbon Apple Cider is quick and tasty.
Dry the fresh or thawed turkey with paper towels and place it breast side up on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
This will help produce crispy skin and juicy meat. Make note of the number of pounds of turkey you have. This will determine your cook time.
On the day you want to smoke, either follow the manufacturer’s instructions and heat your smoker to 250°F or make a bed of low coals off to the side of your grill. In either case, smoke the turkey for 30 minutes with apple wood chips before putting it in the smoker.
Stuff the onions, apples, and garlic in the cavity of the turkey. Pour the peanut oil over the dried turkey and use the salt, garlic powder, and onion powder to rub the outside of the turkey.
Put the turkey in the smoker and smoke it for 30 to 40 minutes per pound, or until an instant read or stay-in-the-bird probe thermometer reads 160°F in the thickest part of the breast meat or 18°F in the thickest part of the thigh meat.
Carefully move the smoked turkey to a rimmed half-sheet pan or a clean roasting pan using silicone oven mitts or two sets of strong tongs. Cover the turkey lightly with aluminum foil and let it sit for 30 minutes before slicing. This will give the juices time to spread out again. This also makes the meat easier to slice evenly.
Save the turkey drippings to use in smoked turkey gravy or to roast vegetables for added flavour. I’m particularly fond of potatoes roasted in the smoked turkey drippings.
Smoked Turkeys have something of a mystique surrounding them. Eight weeks before Thanksgiving, a lot of people go to a store nearby to order smoked turkeys for their feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. Somehow, I don’t understand why so few people try smoking their own food. It’s such an easy and forgiving way to cook.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?.
Do you wrap a turkey when smoking?
FAQ
Do you wrap a turkey after smoking?
How do you keep smoked turkey from drying out?
Do you wrap smoked turkey in butcher paper?
What’s the best way to store a smoked turkey?
Should you wrap a Turkey in foil when smoking?
For many people, the smoky flavor is one of the main reasons for smoking a turkey in the first place, so this could be a significant drawback. Another downside of wrapping a turkey in foil when smoking is that it won’t develop crispy skin. The foil will trap in moisture, which can prevent the skin from crisping up and becoming golden brown.
How can I keep a smoked turkey moist?
To keep a smoked turkey moist, consider wrapping it in butcher’s paper two hours into the smoking process. This will help keep the turkey’s juices close to the meat.
How do you cook a smoked turkey?
After brining the turkey, dry it with a paper towel. Apply a 50/50 mix of kosher salt and black pepper, as well as paprika, garlic powder, and onion powder to the turkey. Preheat your smoker to 325° F and use apple, cherry, or pecan wood. After 1 1/2 hours, check the color of the turkey. Once it is dark, tent the turkey in aluminium foil.
Should you baste a turkey while smoking it?
Basting a turkey helps keep it moist and adds a delicious smokey flavor while smoking it. To baste a turkey, use a basting brush or turkey baster. So, you should baste a turkey while smoking it.
Can you smoke a turkey without a thermometer?
As with other smoked roasts, a good practice is to wrap the bird in a towel and place in a dry cooler for an hour or two. Meat thermometers are your best friend when smoking a turkey, and if you don’t have a good thermometer, you are operations in the dark.
What are the disadvantages of wrapping a Turkey in foil?
One potential drawback to consider is that the turkey may not develop as much flavor if it is wrapped in foil. This is because the smoke may not be able to penetrate the foil and infuse the meat with its delicious smoky flavor.