Thanksgiving is coming soon in the United States. This means it’s about time for me to sit outside all night and day watching a smoker and tending a fire.
I mean, it’s about time that we give thanks and celebrate with others… and also smoke some meat. Smoking a turkey is pretty straightforward. I recommend that you get a small turkey and give it a try. If anything, you might learn something and you might just make something that everyone loves.
- Start small – 11-14lbs is a good-sized turkey
- Buy two turkeys and cook one in advance. This will be your ace in the hole. Or, it will be your no-pressure backup turkey.
- Brine the turkey for at least 24 hours – this will introduce some flavor and get the turkey ready for smoke.
- Apply a rub with salt, pepper, and herbs. Turkey doesn’t taste like much itself, so feel free to kick up the flavor with some herbs.
- Cover the tips of the wings and legs with foil. This will stop them from burning.
- Smoke at a higher temperature, around 335F for a couple of hours
- Add some cubed butter to the turkey and put it back into the smoker until the bird reaches 165F in the breast and thighs.
- Use your oven after the initial smoke if you can’t keep a steady smoker temperature on a cold day.
I also recommend that you watch some YouTube videos and absorb some of the processes and techniques. I suggest starting with Arron Franklin’s BBQ with Franklin series on Thanksgiving.
Let me know how it goes for you!