Thanksgiving is that time of the year when you’re expected to cook a bird that’s bigger than your head, and while you might be tempted to go with the standard roasted turkey, if you’ve got a smoker, you’ve got an even better option: smoking your turkey. This form of cooking will infuse your turkey with a deep, smoky flavor that’ll make you wonder why you ever settled for the oven.
Smoking a turkey means tender, juicy meat, and it also makes your Thanksgiving prep way more interesting. AND, if you’ve got yourself a gas smoker, you don’t have to babysit a traditional smoker all day. Just fire it up, set the temp, and let the gas smoker do its thing.
Looking to impress your guests without spending all day in the kitchen? Then smoking your Thanksgiving turkey is the way to go.
Why Smoke Turkey for Thanksgiving?
Need some more reasons? Smoking your turkey will give it a depth that a roasted bird can only dream of. Crispy skin. Juicy meat. Rich, smoky flavor. And, as a bonus, smoking a turkey breaks down its connective tissues, resulting in a more tender bird. Also, who doesn’t love freeing up their oven for all those side dishes and pies?
Choosing the Right Turkey
Fresh vs. Frozen Turkey
Your first decision will involve whether to go with a fresh or frozen turkey. While both options can work, fresh is always the best option.
Fresh Turkey: Fresh turkeys will generally have better texture and moisture and they’ll soak up the smoky flavor more effectively. And, you won’t have to deal with the possibility that your frozen bird isn’t thawed all the way on Thanksgiving morning.
Frozen Turkey: However, frozen turkeys are more readily available and often more affordable. If your only option is a frozen turkey, just remember to give it plenty of time to thaw properly. To clarify, you should plan for at least 24 hours of thawing time for every 4 to 5 pounds of turkey. 12 pound turkey? 3 days in the fridge. Always make sure to thaw your turkey in the refrigerator and NEVER at room temperature. If you’re short on time, you can thaw your turkey in cold water (the sink is the best option for this) and change the water every 30 minutes, though this is definitely more of a pain than simply letting your turkey sit cozily in the fridge.
Turkey Size and Weight
The size of the turkey will affect smoking results, so it’s important to choose wisely. The general rule of thumb: aim for a 12 to 14 pound turkey. Why? Smoking is a low-and-slow cooking process. The larger the bird, the longer it will take to cook.
If your turkey is over 15 pounds, it’s going to spend too long in the danger zone (between 40-140 degrees F). This is the zone where bacteria thrives. So, stick to a smaller bird, and if you’re feeding a crowd, consider smoking multiple smaller turkeys instead of a huge one. Smaller turkeys cook more evenly and generally have a better balance of light and dark meat. No one wants to end up with dry breast meat while they’re waiting for the thighs to hit the right temperature.
Organic, Free-Range, and Heritage Turkeys
Choosing the right type of turkey is another important part of the process. Organic, free-range, and heritage turkeys each bring their own unique perks to the table.
Organic Turkeys: Raised without antibiotics or synthetic additives, organic turkeys offer a cleaner, more natural flavor. Though, for this reason, and because they’re the healthiest option, they can be a bit more expensive.
Free-Range Turkeys: If the lifestyle of your turkey is important to you, opt for free-range, which are allowed to roam the land, which tend to lead to more flavorful meat. Exercised turkeys mean firmer, more textured meat, which makes for a juicy, smoky turkey.
Heritage Turkeys: A favorite among grandparents, heritage turkeys are a little smaller, but they pack a lot of flavor. They also have a higher ratio of dark meat to white meat, so if that’s your thing, you’ll love them. They also tend to cook faster, which makes them perfect for smoking.
Your best bet for sourcing turkeys are local farmers’ markets and specialty butchers. High-quality options are also available online, but be sure to order early!
Setting Up Your Gas Smoker
Choosing the Right Wood Chips
The kind of wood you use will affect the smoky flavor of your turkey. Want a classic BBQ flavor? Hickory is the way to go. Looking for a sweeter, milder smoke? Apple wood will complement your bird without overwhelming it. Cherry wood is another great option that can give turkey a slightly sweet, fruity flavor.
Propane & Thermometer
Ensure you’ve got enough propane to last throughout the smoking process. No one wants to run out of gas halfway through! As well, because temperature is the main factor of smoking a turkey, make sure you have a thermometer on hand. Instant-read or remote are both great options.
Prepping the Turkey
How Much Turkey Do You Need?
We ask it every year, and somehow still forget: How much turkey am I going to need?
The answer? 1 to 1.5 pounds of turkey per person. Because you’ll be cooking a whole turkey with parts you won’t be eating, like bones, it’s always good to aim for the higher side of that at about 1.5 pounds per person. This ensures that everyone eats ’til full and there are still plenty of leftovers to make incredible after-Thanksgiving meals with.
Thawing and Removing The Innards
As mentioned, make sure your turkey is sufficiently thawed before you prep it, giving it at least 24 hours of thawing time in the fridge for every 4 to 5 pounds of turkey. Once it’s thawed, remove the extra bits from the inside of the bird.
Brining the Turkey
Brining is basically the secret to getting juicy, flavorful turkey, and the process involves soaking your turkey in a solution of salt, water, and sometimes other ingredients like brown sugar, garlic and fresh herbs. This step makes sure that your turkey retains its moisture throughout the long smoking process.
The amount of time you’ll need to brine will depend on the size of the turkey, but here’s a general rule: at least 1 hour per pound of turkey. Got a 12-pound turkey? You’ll want to brine it for at least 12 hours, but overnight is even better for a super flavorful turkey!
If you bought a store-bought, pre-brined turkey, there’s no need to double-brine. Your turkey’s already good to go! Just rinse the exterior with cold water.
But if you’ve got a fresh, unbrined turkey, we highly recommend whipping up your own brine. In fact, Pioneer Woman has an amazing turkey brine recipe. You can check it out here.
A dry brine is another good option, which involves rubbing the turkey with kosher salt (and maybe a bit of sugar and spices) and then letting it sit uncovered in the fridge for a day or two. This will also help to crisp up the skin as it cooks due to it dehydrating just slightly in the fridge.
Whatever you choose, always be sure to rinse the exterior off with cold water. Then, pat it dry with a paper towel, or let it air dry in the fridge for a couple hours.
Seasoning the Turkey
There’s an endless number of ways to season a turkey, and sometimes the best way is the simplest. We recommend a classic combo of salt, black pepper, and fresh (or fried) herbs like rosemary, thyme, and sage. This mix complements your smoked turkey without overpowering it.
If you’re feeling adventurous, try a Cajun-style dry rub to give your turkey a kick, or a sweet rub with brown sugar to caramelize the skin. (Note: Just remember that sugar-based rubs will darken the skin. It might look burnt, but it’s just caramelized!)
Should I Stuff a Smoked Turkey?
What should you do with the inside of your turkey? Not much. Stuffing can complicate the smoking process. Your bird will take longer to reach a safe temperature, and you risk your meat becoming overcooked. If you want to zhuzh it up, just add some light aromatics like apples, onions, herbs, or citrus to the turkey cavity, but do not pack your turkey. Leaving lots of room inside will make sure that it cooks evenly. Whatever you add, make sure to toss it once it’s done cooking.
Trussing and Tucking
Trussing and tucking your turkey is as easy as 1-2-3!
Here’s a step-by-step guide:
- Position: Place the turkey breast side up on your prep surface. Make sure the legs are pointing toward you.
- Tie: Take some butcher’s twine and wrap it around the turkey’s legs, pulling them together.
- Tuck: Fold the wing tips behind the shoulders.
Why Truss and Tuck?
Trussing will ensure your turkey cooks evenly. Tucking the wings prevents them from getting overcooked or possible burning.
Before you put your turkey in the smoker, give it a final pat-down with paper towels to remove any excess moisture.
Fats are the Secret to Crispy Skin
If you’re aiming for an Insta-worthy crispy skin, coat the outside (lightly) of your turkey with olive oil or melted butter before you smoke it. This will crisp up the skin in the smoker, and give you a satisfying little crunch.
How to Smoke the Turkey
Preheat the Smoker
To smoking a turkey to perfection, you have to expose it to indirect heat and keep your smoker at a consistent temp. You’ll want to aim for a steady 225 degrees F the whole ride through. And luckily for smokers, preheating is pretty straightforward. Set your smoker to 225 degrees F and let it come up to temperature. Make sure your grill is properly preheated before the bird goes in, so it starts cooking right away.
Put the Turkey on the Grill
Once preheated, place the turkey (breast side up) directly on the grates on the side with indirect heat. No roasting pan needed. Breast meat is more delicate and can dry out quickly if overexposed to the heat. Keeping your turkey breast side up keeps it juicy and tender, and if you’ve chosen to add some butter on or under the skin, this is where that prep work will start paying off in flavor.
Smoke the Turkey
You’ve done everything else, and now it’s time to finally smoke your turkey. Close the lid and let the smoker do its magic. You should plan on smoking the turkey for about 30 minutes per pound. Got a 12 lb turkey? You’re looking at about 6 hours of smoking time.
The turkey is done once it reaches an internal temperature of 165 degrees F within the thickest part of the breast. This is where your instant-read thermometer comes in handy. Never guess at the temp, and pop-up timers aren’t known for their reliability. Always measure the temp yourself with your own thermometer. If you’ve got a larger turkey or a bone-in turkey breast, check a few spots to confirm the whole bird is cooked through.
Rest the Turkey
Rest the turkey for about 15 minutes to allow the juices to redistribute throughout the meat. This will ensure that every slice is as juicy as possible. If your turkey is finished a little bit ahead of schedule, wrap it in aluminum foil and then towels to keep it warm without drying it out. Though, be aware that insulating your turkey this way will soften the crispy skin, If you need to crisp it back up, stick it in the oven and set it to broil for a couple of minutes.
Eat That Turkey!
Ready to finally enjoy your labor of love? Carve it up! No matter if your Team Light Meat or Team Dark Meat (or a little bit of both), you can rest assured in the knowledge that, because you smoked it, it’s going to taste phenomenal! AND, you achieve that smoky, juicy meat, with crispy skin (if you’ve given it that final broil) almost entirely hands-off! (Your guests don’t have to know that though.)
Happy Thanksgiving!
We hope you loved this guide to cooking a turkey in a gas smoker. If you enjoyed it and want another way to cook your turkey, check out our guide on How To Deep Fry A Turkey With No Oil!
What will you be serving with your turkey? Perhaps some mashed potatoes, stuffing, or cranberry sauce? Or do you go outside of the norm for sides? Do you have any favorite tips or tips for cooking your Thanksgiving turkey? Whatever you do for the holiday, we want to hear about it! Be sure to comment below and let us know how you celebrate the season.
As always, from our Steamy family to yours, we wish you a safe and happy holiday season. May your turkey be yummy and your bellies be full!
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