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Let’s face it. Smokers are more popular than ever. Why? Because smokers give any kind of food a delicious and smoky flavor, and with very minimal attention needed. If you’re thinking of celebrating the holidays with a wonderful smoked turkey, here are some critical, but simple, step-by-step directions you’ll want to follow:
Step 1: Brine
Brining is a great way to add weight and moisture to your turkey. There are lots of brine mixes available. One of the best we’ve found is the Traeger brine mix, which comes in a dry package. Just add a gallon of water, and boil for a few minutes to let the flavors all meld together.
Step 2: Prep
Wash off your turkey, drain the juices, remove the giblets and neck and dry with paper towels. Put your turkey in a 5-gallon bucket or ice chest. Once the brine has cooled down, pour it over the turkey. Add additional water to cover the turkey. (You can add ice to the mixture if there’s no way to refrigerate your turkey. Soak the turkey in the brine for 12-24 hours prior to cooking.
Step 3: Rub
There are a lot of great rubs out on the market. You may already have a favorite, but if not, try the Traeger chicken rub. It’s a basic but delicious rub that will give your turkey just a little bit of extra flavor.
Step 4: Cooking time
You’ll want to smoke a 15-pound turkey for 3 to 3 1/2 hours (cooking at 325 degrees). The most important measurement is to smoke the turkey until the breast is at 160 degrees or the thigh is 175 degrees. That’s when your turkey is ready. Also, be sure NOT to stuff your turkey! Cook your stuffing separately. The smoke flavoring needs to get through the entire turkey, and stuffing prevents that from happening.
Step 5: Set and walk away
Here’s one of the best parts of cooking with a smoker. Once you’ve set the desired cooking temperature, you can forget about the turkey. No basting. No checking. It’s basically maintenance-free! The temperature probe with the smoker will let you know when the turkey is done.
When it's ready, let the turkey rest for ten minutes by wrapping in tin foil, which helps the juices settle back down into the meat. That’s it. That’s all there is to do with smoking a turkey.
Step 6: Smoked rolls
For a new treat everyone will love, try smoking your dinner rolls as well. Just use a dutch oven or cast iron skillet. Grease the bottom and add the rolls. Let them rise according to package instructions. Then about an hour before the turkey is done, add the dutch oven or skillet to the smoker (without the lid). Take the rolls out with the turkey and butter the tops of the rolls, either with plain butter or garlic butter with sea salt. Mmmm! It’s all very easy.
And what’s easier still? You can get everything listed in this article in one stop: your nearby IFA Country Store. You’ll find the right smoker (either Traeger or Camp Chef) for you, the brine mixes and rubs, plus the soaking buckets, cast iron skillets and all the utensils. And if still have any questions about what is right for you, just ask the smoker expert at IFA. And Happy Smoking!
