15 Tips for Smoking Your Thanksgiving Turkey

WHAT YOU NEED TO SMOKE A TURKEY
– Malcom's Bird Brine –
– HowToBBQRight Meat Bags –
– Raised Rack –
– Killer Hogs AP Seasoning –
– Pitmaster Gloves –

1. A Saltwater Service Isn't a Salt Water.
Most supermarket turkeys are packaged with a water and salt service, but that does not replace an excellent salt water for flavor and moisture retention.

2. Thaw Your Turkey Entirely.
A partially frozen bird won't soak up the salt water as equally.

3. Make Time for the Brine.
This is the single most important step for a juicy, flavorful turkey. Plan ahead for a 12 to 24-hour salt water to help the meat hold wetness during cooking and construct taste deep into the meat.

4. Make Brining Easier.
Utilize an extra-large zip-top Meat Bag inside a bucket to keep the turkey submerged, contain the mess, and make cleanup easier. No fridge area? Utilize a Meat bag inside a cooler with ice to keep the turkey at 40 ° F or below.

5. Dry Skin = Much Better Skin.
Pat the turkey dry after brining. For even much better results, leave it uncovered on a rack in the fridge over night. The drier the skin, the better it browns and crisps.

6. Fill the Cavity with Aromatics.
Pack the cavity with onions, garlic, vegetables, and herbs to include mass, help the turkey cook more evenly, and include a little wetness and taste.

7. Tuck the Wings and Connect the Legs.
Secures the wing ideas from overcooking, keeps the aromatics inside the cavity, and provides the turkey a great, consistent shape.

8. Oil the Skin.
Assists spices stick and promotes browning and crispier skin.

9. Season Evenly for Better Color.
Get an even coat of seasoning all around the turkey. Heavy spots can turn dark and leave you with blotchy skin instead of that lovely, golden-brown surface.

10. Smoke Turkey on a Raised Rack.
Better air flow, easier rotation, and a pan below to capture all those drippings.

11. Smoke at 325 ° F
. This higher cooking temperature helps the skin brown and crisp while keeping the cooking time much shorter so the breast meat does not dry out.

12. Rotate Every 45 Minutes.
Rotate the turkey for even cooking and lightly spray with cooking oil as needed to assist maintain that gorgeous golden-brown color.

13. Getting Too Dark? Get Some Foil.
When you have actually got that perfect golden-brown color, loosely tent with foil to keep it from getting darker while it ends up cooking.

14. Nail Your Internal Temperature Level.
Put a thermometer in the thickest part of the breast to avoid overcooking. I pull my turkey at 160 ° F and let it rest and carryover to 165 ° F for completely cooked, juicy, tender turkey.

15. Let Your Turkey Rest Before Carving. Provide it 20– 30 minutes to rest so the juices can rearrange throughout the meat for a juicier, more tender turkey.

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