The random perks of working has left my household with three 20 lb turkeys, and since I am going to Alicia’s for thanksgiving, I felt I should probably cook mine up in a way I’ve never tried. Considering the fact that I’ve never cooked a turkey, the possibilities were endless! In the end, I opted for the newest addition to my parents’ household… the smoker!
Full disclosure, I did not cook this myself. My father was making a batch of ribs in the smoker, so I asked him to toss in half of my once frozen bird. This saved me from having to learn how to use the smoker… at least until I cook the other half.
To prep the turkey, you’re going to want to defrost it, rinse it, chop it up (breast, thighs, wings), dry it, and put whatever seasoning you want on it (we used a simple dry rub mix that we got from the store (cheating)). After that, wrap it up and throw it in the fridge. You want to give it a good 12 – 24 hours before you start the cooking process.
With regards to the smoking process… soak the apple wood chips in water for about 30 minutes before you start cooking and spray down the racks of the smoker.
Place the turkey on the racks and smoke on your highest setting. Replace the wood chips as needed and smoke for about 2 hours. You’re going to want to flip the turkey over after about an hour.
After the two hours is up, take the turkey’s temp to determine how much longer it will need in the oven. I’m no expert on determining how long is enough, but I know turkey has to reach 165 degrees… so cook until it hits that.
After a quick resting period, start slicing it up and serve. The two hours in the smoker should be more than enough to get the full flavor of the apple wood chips without drying out the bird too much.
We also threw some ribs in the smoker as well… why would we not!
Seasoned turkey, smoked over apple wood chips then finished in the oven for a nice moist turkey with a smokey flavor.