What is the best temperature to smoke a turkey?

Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less.

Consequently, Does a turkey stall when smoking?

The long stall generally begins around 160°F. That is when the tough collagen begins to break down into gelatin. When I fully smoke/cook a turkey in the Bradley I stay around 225°F or below, and the stall that occurs around 140°F is only 30 minutes; one hour maximum.

Also question is, Do you wrap a turkey in foil when smoking?

The turkey should cook for about 45 to 60 minutes before you check it. … He wraps the turkey in heavy duty aluminum foil and finishes the cooking in the smoker until the turkey’s internal temperature reaches 165 degrees. Once the turkey is cooked through, allow it to rest for five to 10 minutes before carving.

Besides Do you have to brine a turkey before smoking it? Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. Use a brine before smoking to help keep meat moist while cooking and to add flavor.

Also, Is turkey done at 165 or 180?

Cook your turkey until your thermometer reads 155 -160 degrees. (Yes, we know that new safe cooking guidelines say to cook your bird to 165 degrees (they used to say 180!), but remember that your turkey will continue to cook after removed from the oven and it’s temperature will increase by 10 degrees while resting.

How do you smoke a 20lb turkey?

Directions

Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
Rinse turkey under cold water, and pat dry.
Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh.

Contenus

21 Related Questions and Answers Found

How long do I smoke an 18 pound turkey?

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.

Should I smoke my turkey breast up or down?

Whether you’re using a smoker or a grill, have the bird breast side up. Insert a digital probe meat thermometer, if you have one, into the thickest part of the breast or thigh.

Should I Baste turkey while smoking?

Like I do in my Five-Spice Roasted Turkey, I stuff the cavity of the bird with aromatics that provide the added help of being full of moisture. Thereby, you’re basting the turkey from the inside out as it absorbs all that gorgeous smoke. … It also helps the meat absorb the smoke flavour better, so it’s worth it!

Should I Spatchcock a turkey for smoking?

Spatchcocking or removing the backbone is great for larger birds. It allows the turkey to lay flat on the cooking grate and helps the meat cook more evenly. It’s also great if you’re limited on shelf space in your smoker. … Flip the turkey over skin-side up and repeat the same process.

How long does a turkey need to brine?

Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don’t leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.

What happens if you brine a turkey too long?

Brining too long can result in meat that tastes overly salty and has a spongy texture. If you’re not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry and refrigerate for up to two days.

When should I take my turkey out?

We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees. To take the temperature of the breast, insert the thermometer into the deepest part of the breast, holding it parallel to the bird at the neck end.

How long does it take to smoke a 20 lb Spatchcock turkey?

Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound.

Should I wrap my turkey in foil while smoking?

If the wings are getting too dark, cover them with aluminum foil. … He wraps the turkey in heavy duty aluminum foil and finishes the cooking in the smoker until the turkey’s internal temperature reaches 165 degrees. Once the turkey is cooked through, allow it to rest for five to 10 minutes before carving.

How long should turkey rest after smoking?

It’s a good idea to let the turkey rest after smoking, for 15 minutes to half an hour. If you position the turkey breast side down as it rests, it’s possible that the breast meat will be a little more juicy.

How do you keep turkey skin moist when smoking?

Instead of a traditional wet brine, I recommend dry-brining. It’s easier, nearly as effective at helping maintain juiciness, and far better for flavor. To do it, just rub your turkey with salt and let it sit in the fridge overnight (or up to three days). That’s it.

What is the best wood to use for smoking a turkey?

Hickory is a classic hard wood choice for smoking turkey for several reasons. It has a distinct flavor that is robust and very forward and is familiar to those who enjoy smoky flavors. Maple wood gives off a sweeter smoke and can add a lovely golden hue to anything you smoke with it.

What temperature do you smoke a turkey breast to?

The turkey need to come to an internal temp of 165 degrees. Once internal temp of 165 is reached remove from smoker, and let rest for 20 minutes. Carve and serve!

How do you keep a turkey moist when smoking?

My solution is to smoke the turkey directly on the grill grates, with a roasting pan filled with 1″ water underneath the grates, about 3-4 inches from the meat. This will keep the cooking environment moist but let the turkey get evenly crisp on the outside.

How long should a turkey rest after smoking?

What temperature do you smoke a Spatchcock turkey?

Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9. Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.

How long does it take to cook a 20 pound Spatchcock turkey?

A smaller bird will cook more quickly; start checking at 45 minutes for a 12-pounder, while an 18- to 20-pound bird could take an hour to an hour and 20 minutes. Larger birds may take up to 1 1/2 hours or even longer.

How long does Spatchcock turkey take to smoke?

Place the spatchcocked turkey skin side up and let it smoke cook for about 4 hours at 240°F. Monitor the temperature of the breast at it’s thickest part and when it reaches about 158-160 it’s time to move it from the heat.

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