How To Smoke A Turkey

Smoked turkey is quite a delicacy and needs to savored and relished. It has a rich flavor and is excellent to taste. Cooking a smoke turkey can be easy task at home provided you know just the right way to do it. Smoked Turkey's available in the market are heavy on pocket as they are expensive and is not viable for all the people. Instead home smoked turkey is affordable as well as tasty if you know the steps to smoke a turkey. Browse through the article further to find how to smoke a turkey.

How To Smoke A Turkey

Materials Required:

Charcoal smoker
Turkey, 12 lbs. or less
Water, fruit juice, wine or other flavorful liquid
Charcoal
Salt and pepper
Food thermometer
Appliance thermometer in smoker is not equipped with a thermometer
Wood chips

Directions:

The first step to smoke a turkey is to fill the smoker's liquid pan with liquid. Essentially water is the most appropriate liquid used in smoking, but variants like wine or fruit juice can also be employed as they give a unique flavor to the turkey.
The next step is to place charcoal in the charcoal pan. Light the charcoal and close the cover. Before starting the charcoals, place an appliance thermometer on the smoker rack, if the smoker does not have an internal temperature gauge of its own.
Turkey is prepared for smoking. Turkey's does not call for any complicated preparation as smoke already gives the flavor. The turkey should be first washed in cold water. The giblets and neck is then removed from the interior and the turkey is spiced with salt and pepper. Keep it into the fridge until it is ready to place in the smoker.
When the internal temperature of the smoker reaches in between 250 to 300 degree F, the turkey is placed on the grill of the smoker. The smoker is then closed with a lid.
After lapse of every hour, fresh charcoal is added to the smoker so that the internal temperature is maintained. Refill the liquid as required.
Generally a turkey takes about 20 to 30 minutes pre pound to cook. The turkey should be 180 degrees F in the thigh and 170 degrees F in the breast. Using a food thermometer inserted in the turkey, one can determine if the turkey is done.

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