I can tell you that here in the Klemm Household we are smoking a brisket for Thanksgiving.  For those of you that want a slightly more traditional Thanksgiving Meal, here’s another article from our friends at www.texasbbqrub.com. 

 

COOKING THE BIG BIRD – TURKEY  

Smoking a turkey is a fantastic way to cook a turkey. You don’t have to hold off smoking a turkey on just the Thanksgiving and Christmas holidays, smoke it any time you wish. This is an easy and fun thing to cook anytime of the year. Of course the costs of the birds are a little higher during the off seasons but you can still find a nice bird to cook at around a buck a pound out of the prime turkey seasons.

Important points to remember about smoking a turkey

Food safety is a primary concern when smoking a turkey. Turkeys are great for smoking but it is usually best to choose a whole turkey weighing 10 to 12 pounds for your best results. Larger turkeys stay in the danger zone of bacterial growth too long when you choose a turkey that weighs above 12 pounds. Remember the safety zone is below 40 degrees and above 140 degrees. Larger turkeys placed on the pit will stay in the range between 40 and 140 degrees just a little longer than we like to expose meat to bacterial growth. So be careful.

  

Never stuff a turkey you are going to smoke on the pit. Again, it takes too long for the stuffing to reach the safe temperature range due to the slow smoking temperatures you are using. So keep the dressing/stuffing for the oven.

   

To thaw a frozen turkey there are three recommended ways you should thaw the turkey. First, if you buy a frozen turkey, keep the bird in the freezer until you begin the thawing process. Thaw a turkey under refrigeration, in cold water, or in the microwave oven.

 

·        Refrigeration- Allow about 24 hours per 5 pounds to thaw in the refrigerator

·        In cold water- allow approximately 30 to 45 minutes per pound to thaw in cold water. You will need to change the cold water about every 30 minutes or so. NEVER USE WARM OR HOT WATER to thaw a turkey. And always change the water every 30 minutes. Once the turkey has thawed out you may refrigerate it. Keep the temperature of the turkey under 40 degrees until you are ready to use it.

·        Microwave- Follow the directions of the microwave’s manufacturer, as each microwave oven is different in the power. One point is that once you have thawed a turkey using the microwave oven you cannot put it back in the refrigerator and store it. You have to use it immediately.

 

If you elect to use a fresh turkey, which is preferred, you will need to store it under 40 degrees until you use it. Don’t try to keep it for several days, always get the fresh turkey the day before you will need it. You should check with your butcher or store to see if you can order the fresh turkey in advance then pick it up as late as you can before cooking.

  

How much turkey to buy?

 

How much turkey do you need? Generally, you will need one pound of turkey for each person you are going to serve. This will allow for a meal with some leftovers for the next days turkey sandwiches.

  

Remember too, that we are going to see some great deals on turkeys during the holiday periods so buy two or three and keep them frozen. A frozen turkey will keep for up to one year. So buy a couple of extra this holiday season and then you will have a couple to cook during the year. They are great during the summer when we start thinking about turkey but the price has gone up and we don’t feel like spending the money for one then. You can also buy a couple and try cooking them in different ways to see what you like the best. Smoke one on the pit and then either cook one the conventional way in the oven or try frying one.

 

OK Let’s Smoke a Turkey – It is Easy and Taste Great

  

What you will need:

  

1 turkey (10 to 12 pounds)

1 bottle Italian Dressing – I prefer Wishbone

1 cup of Texas BBQ Rub (original or Texas Wild are my preferences)

1 or 2 onions (optional)

3 stalks of celery (optional)

3 whole cloves of garlic (optional)

1 Reynolds turkey-cooking bag (optional)

 

1)      Clean turkey – wash the turkey inside and out, remove the giblets from the cavity of the turkey. Set aside to dry or pat dry if you wish. If your turkey comes with a built in internal meat thermometer remove it.

2)      Take the bottle of Italian dressing and pour it into a glass pan or bowl. To this add ½ cup of Texas BBQ Rub and mix well. (You should have a nice looking mixture that turns a light brown color) Work some of the Italian-Rub mix under the skin of the turkey without removing the skin. Use your fingers to get the Italian-Rub mix into all the areas under the skin of the bird (try not to tear the skin). With the remaining Italian-Rub mix coat the outside and inside of the bird.

3)      Apply the remaining ½ cup of Texas BBQ Rub over the Italian-Rub mix on the outside of the bird.

4)      Your smoker should be set up for indirect smoking at a temperature of 225 degrees to 250 degrees.

5)      If you are using the celery, onions, and garlic cut the celery stalks into two or three pieces and put in the cavity of the turkey before smoking. The onions can be cut into quarters and placed in the cavity. The garlic should be used to your taste but cut the cloves and place in the cavity as well.

6)      I personally use a Reynolds turkey cooking bag and place the turkey in the bag. Follow the directions that come with the bag except I cut about 10 slits in the bag when using it for smoking. The bag will allow for a nice smoke flavor (but not too much smoke) and it will help speed up the cooking time a bit and help maintain great moisture for the turkey. The bag will also keep the turkey from turning a really dark brown color. If you use the bag you can place some celery, onion and garlic in the bag.

  

Put the turkey on the smoker and there will be no need to baste the turkey. Cook at 225 to 235 degrees until the internal temperature of the turkey reaches 160 to 165 degrees. Check the internal temperature of the turkey in the thigh area. Approximate cooking times will be 5 to 7 hours. The cooking time is basically twice as long as a traditionally cooked turkey. When the turkey reaches 160 degrees take off the smoker and set aside for approximately 20 to 30 minutes before you carve it up.