How long do you want to smoke a 14 pound turkey?
The best holiday of the year is Thanksgiving.That's the best.Why?It's all about turkey.
Maybe it's about being grateful for what you have.Maybe it's about spending time with family and friends.The turkey is what we really care about.
You could take the traditional route and roast it.You could try the deep fried approach.If you want to save room in your oven and avoid a deep fried disaster, why not try smoking?
How long does it take to smoke a turkey?It depends on a lot of things.I will show you smoking times and temperatures for turkey.
Smoking a turkey is just as easy as cooking any other poultry or red meat.
Smoking meat is a simple pleasure.It involves delicious food and fire.What could be better than that?
Maybe you've been using smoker grills for a long time.You're in for a treat if this is you.Some of the tips and tricks we have are new to you.
Turkey is one of the best meats to smoke.It doesn't take much time, but the exact time needed to make smoked turkey can be a mystery for even the most seasoned backyard pit masters.
The old saying is...slow and low.The rule of thumb for smoking most meats is about 1.5 hours per pound at a consistent temperature.This holds true for turkeys as well.
There are a lot of things that will affect your turkey smoking time.The weight of the bird and the weather are the biggest.Smoke time will be dictated by the type of meat you're working with.
Red meats need constant heat and will take longer to smoke.You want it to take some time.The fat can enter the meat through the long duration and low temperature.
Like your turkey, poultry can be cooked at a higher temperature.Less time is spent on the grill.
Smoking a turkey shaves off about half the time.30-40 minutes per pound is what you should plan for.We wouldn't recommend going much higher if you get to 275.
It's always a good idea to have your food temperature handy.The temperature of your turkey should be checked about 2 to 3 hours into your cooking time.It should be on its way to 165F.
The turkey cooking tips I have prepared are for anyone who wants to cook the perfect turkey.You will find everything you need to know, from the types of turkeys to how to safely thaw a turkey.
If you want to smoke a full turkey, set the smoker at a cooler temperature.It should be cooked for 40 minutes per pound.A 8 pound turkey will take an average of 4 hours while a larger turkey takes 6 hours.
For smoking the turkey's breast only, it is recommended to cook it for 30-40 minutes per pound.It will take about 3 hours to cook a 6 pound turkey breast.
For the wings part of the turkey, cook them in the smoker for 1.5-2 hours.
To cook the complete turkey, preheat the grill to medium-high heat and set it to cook with indirect heat.It is recommended to cook for 15 minutes per pound, or 3 hours for the average turkey.
To grill turkey breast, preheat the grill to high heat and set up for indirect heat.You should cook it for a couple of hours.
Set up for indirect cooking by preheating the grill to medium-high heat.Sear over the direct heat for 3-4 minutes per side and then let it roast for 45-60 minutes.
You have to preheat the grill to medium-high heat and cook turkey wings for about 30 minutes.
You should be prepared for a cold snap at the end of November.A sudden November freeze can damper turkey smoking plans.
A water smoker and cold weather don't mix well.It will be difficult to regulate the temperature inside the smoker because of the cold air outside.Smoking tricks and tips can still achieve ideal heat.
You want to protect your grill from the elements.Your enemies are the wind and cold air.There are things that can be done to prevent nature from encroaching on your cooking space.
When you're competing with the cold, there will be more fuel needed.You should double the amount of coals you use.
You can use an electric or gas powered smoker.The outside air temperature won't have an effect on a charcoal setup.
If you don't have time to cook the turkey all day, then there is a cooking method that will make it cook faster.
Spatchcocking your turkey will speed up the cooking process.Spatchcock is a cooking technique where you butterfly the turkey by cutting the backbone out, and as a result, the cooking time is reduced.
The spatchcock method is a secret for a great smoked turkey recipe.It can be done in minutes.It will make you feel good.
Did we not mention that it shortens turkey smoking time?Guests don't want to wait for the main course.Extra time spent entertaining is time well spent.
The underside of the turkey can be cooked without having to turn it.As it sits flatter on the grill grate, more surface area is exposed.
To remove the back of the turkey, use a pair of kitchen scissors.Cut along the outer edges of the spine.You have to work your way through the bird.
It can take a bit of effort.Don't leave any bone fragments as you cut.There are strays that can be removed from the breast.
When you flip your turkey, make sure it is breast-side up.Put your hands over the breast.To crack the breastplate, use your body weight.
I plan 1 1/2 pounds of turkey per person.I'm taking into account the fact that your turkey will weigh less than 15 pounds, so it will be able to feed a lot of people.
A whole turkey, including all the bones, skin, wing tips and a lot of other parts, is not going to be eaten by anyone.
1 1/2 pounds of meat per person is enough for everyone, and you can also have some leftover for sandwiches the next day.If you are going to cook for more than 12 people, you can either cook two or three medium-sized turkeys or look for a larger turkey.
You have to decide what type of smoker you are going to use to make this smoked turkey recipe.
You will have more control over the process if you go for a proper smoker.A grill with a very low indirect heat will do the job if you don't have a smoker.
Since you are going to cook at a higher temperature, a smoker or grill with a thermostat will work better.
Which type of wood is best for turkey?Some wood flavors work better with certain meats than others.
A lot of chefs recommend wood for turkeys.They have both a mild but delicious smoke.
I think hickory would be a great option for a second choice.The wood types work well with almost any meat type.
Turkey prep 101 usually requires a turkey to be brined at least 24 hours in advance.You are smoking your turkey this year.No brining means that.
You're about to experience the most moist bite of white meat you've ever eaten.We will trust you on this.
Smoking helps flavor the meat, one of the great things about using a smoker.The need to brine is eliminated.
It's important to choose the right type of smoke wood.You want it to complement the turkey.It should match the rest of the meal.
Fruit woods work well with poultry.Apple wood pairs well.It has a light taste that isn't overpowering and let's the turkey flavor come through.
Add a few chunks of wood to your cooking.The most smoke flavor is absorbed during this time.
A dry brine is recommended if you absolutely must brine.Put some salt on the turkey and let it sit.
If you're a fan of salt, pepper, garlic, and onion, you can try a combo of them.
Depending on your preferences, these spices will increase the flavor of your turkey and make it more enjoyable to eat.
A lot of people prefer to cook a large turkey since it takes several hours to make this smoked turkey recipe.
Many people don't like to eat turkey carcass or neck, so there are many recipes out there that make use of it.
If you know how to properly cook them, you can make some great turkey stock.You can use turkey soup, ramen, mashed potatoes, and smoke gravy in other recipes.
The most popular recipe for leftover turkey meat is making sandwiches.Put the leftover meat on a bun, add some red onions and cranberry sauce, and you are good to go.
Some amazing recipes can be made with leftover turkey meat.How can you use it in recipes?
Wrap the meat in aluminum foil and warm it on a low and slow method in the oven for 35 to 45 minutes.If the temperature of the meat has reached 130F, you can use a thermometer to make sure it's completely reheated.Smaller batches of meat should be reheated in aluminum foil.
Place the skin side down in a hot oiled skillet to give it the finishing touch if you like it.
How long to smoke turkey?It was long enough to get to the recommended temperature.30-40 minutes per pound and 165F finished internal temperature.Plan for 6 hours with a turkey.
Allow the smell to rest for 20 minutes.It will still be cooking while it sits.
He is an outdoor cooking enthusiast.He loves sharing his knowledge and passion about cooking with others.
This site has good information and I have been smoking for a decade.A true stick burner with a double stack trailer, we are rolling up 9 birds to feed the less fortunate in our neck of the woods.Thanks for the information!
I have smoked turkeys for 6 years for Thanksgiving and have never smoked a turkey for more than 3 hours.I smoked a turkey last year that weighed in at 22 lbs.The internal temp was around 160 degrees and the meat was juicy.The salmonella will be killed if you hold the meat at 150 degrees for more than four minutes.We are not making turkey jerky.
Check after 1 hour for a turkey under 10 lbs.I cook a whole chicken.The turkey was burnt after 2 hours.
The turkey I smoked last year was so tender it fell apart when the skin was removed.At least once an hour, I put a mixture of ghee and Bourbon on it.The turkey was smoked before it was ready to be eaten.Our guests loved the taste and smell of the bird.David.