How to Smoke a Turkey
How to Smoke a Turkey
How to Smoke a Turkey

The swoonworthy results and surprising ease of cooking an entire turkey over a wood-infused fire should make you rethink cranking up the oven. Three steps make the method work:

  1. Butterflying the turkey creates a broad, flat surface that cooks more quickly and evenly.
  2. Slathering the bird with a fragrant paste made with brown sugar, vinegar, and red spices, along with a few fresh herb sprigs placed here and there, perfumes the meat (and bastes the skin) with warm, subtly sweet-and-spicy flavor.
  3. To address the perennial quandary of how to cook the dark meat through without drying out the breast, the coals are arranged in a crescent shape positioned under the legs and thighs, which allows both parts of the bird to reach the ideal temperatures at the same time.

Photo by Paula Disbrowe

Smoked Turkey Tips

I strongly recommend asking your butcher to spatchcock the turkey for you—or you can earn bragging rights and wrangle it yourself with poultry shears and a sharp chef’s knife (be sure to reserve the backbone, neck, and giblets for making turkey stock or gravy). It’s important to maintain the grill at a medium heat of 325°F (165°C) to 350°F (175°C) so the skin doesn’t get too dark while the meat cooks through.


* This article was originally published here

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