12/23/2023 0 Comments Smoked turkey temperature done![]() This makes it a lot easier to carry from the prep area to the smoker and it will be used again later. Place the turkey in a roasting pan or cooking sheet. I usually break them apart for the outside of the turkey, but keep them whole in the cavity. Put the remaining rosemary and thyme sprigs on top of the turkey. After that, rub the melted butter and minced garlic all over the outside of the turkey. I also put half of the rosemary and half of the thyme in the cavity in this step as well. Some moisture is okay, but you don’t want it so wet that it’ll slip from your hands or not hold your seasonings. Place the quartered apple, lemon, and onion in the turkey’s cavity. You’ll also want to dab the turkey with a paper towel so it’s not soaking wet. Go get your smoker started and set the temp to a steady 225° F. Now that your turkey is brined, you’ll want to drain all the water from the cavity into the cooler or sink. (Thanks for calling this out, Michael!) Step 3: Prep Time As a safety precaution, I always add a meat thermometer inside the cooler and I get an alert if it crosses 40 degrees. For some, that means setting the cooler outside, while for others, you may want to add a few pounds of ice. While the turkey is in the cooler, you do not want it to exceed 40 degrees Fahrenheit. Brining is just soaking your turkey overnight, usually in saltwater, which allows the turkey to absorb and retain more moisture. I use a cooler and place the thawed turkey in it with 2 tbsp of salt, 2 cups of apple juice, and then I pour room temperature water until the turkey is submerged. Let it stay in the cooler for 24-hours. If you buy a higher-quality turkey, you won’t have to brine it yourself, but I still do because it’s now just a part of my process. Leave the turkey in the original packaging and place it on a platter or cooking sheet so you don’t have a big mess to clean up after it thaws. For a 15-pound turkey, you’ll want to put the turkey in the refrigerator 5 days before you want to smoke it. The extra day is for brining the bird, which is in the next step. Thawing a turkey usually takes about 24 hours for every 4 pounds. Several cups of room temperature water (if brining).Related > Is It Okay To Cook a Turkey That’s Partially Frozen? Ingredients for Smoked Turkey Cover Turkey and Smoke Until Done (About 7 Hours).04:42 am GMT How to Smoke a Turkey (7 Simple Steps) ![]() Should You Brine a Turkey Before Smoking?.What Type of Wood is Best for Smoking a Turkey?.What Temperature Should You Smoke a Turkey At?.Should I Wrap My Turkey in Foil While Smoking?.How Do You Keep a Turkey Moist While Smoking it?.How Long Does it Take to Smoke a Turkey?.Should You Catch the Smoked Turkey Drippings?.Step 7: Carve It, Serve, and Be Thankful.Step 6: Let It Rest For About At Least 15 Minutes.Step 5: Cover Turkey and Keep Smoking Until Done (About 7 Hours). ![]()
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