I requested you to ship me your entire Thanksgiving questions so I may compile them and reply them. Boy did you guys get critical about this!
I acquired a whole bunch of questions and after spending hours grouping comparable ones collectively into classes, I’ve answered as many as attainable. I’ll proceed so as to add to this FAQ so hold checking again for extra.
As a result of this can be a enormous doc, I’ve included bounce hyperlinks under to every part:
Are you able to give the time and temp for a pellet smoker? Any ideas?
I hear some people say that every thing they prepare dinner within the pellet smoker will get finished sooner because of the air motion from the fan however I’ve not seen something actual vital in my very own cooking and I’ve a LOT Of pellet people who smoke together with Traeger, Camp Chef, Pit Boss and Z-Grills.
In my very own expertise, which is what I’ve to go by, a 12 lb turkey cooked at 225°F – 240°F (107°C – 116°C) goes to take about 6-7 hours to get finished whatever the smoker so long as the thermometer runs true and I do know what the temperature is at grate stage.
If it will get finished an hour early, you’ve got a few choices:
- you possibly can FTC* the chook
- You may flip the pellet smoker right down to it’s lowest setting as soon as the turkey is completed cooking and simply hold it heat till it’s time to eat.
*FTC – An acronym which means foil, towel, cooler. Wrap the turkey in heavy obligation foil, wrap it in a thick towel, then place it in a cooler. I take it additional by filling in any remaining house within the cooler with crumpled newspaper, further towels, and many others. The FTC methodology retains meat above 140°F (60°C) for as much as 4 hours and probably longer in some instances.
Word: it’s essential to ensure the thermometer in your smoker is working appropriately. Earlier than doing an essential prepare dinner just like the Thanksgiving smoked turkey, use a thermometer to check the temperature on the grate to ensure it’s studying true.
I’ve a big frozen butterball within the freezer. If I thaw the chook, then lower it in half, can I refreeze one half for later use?
This is determined by the way you thaw it out.
For those who thaw the turkey within the fridge all the time and the turkey doesn’t spend greater than 2 hours out of the fridge at any time, you possibly can actually re-freeze half of it.
For those who select to thaw it out underneath chilly water or within the microwave, and many others. then it might want to all be cooked.
Plan forward for about 4-5 lbs of thawing per day within the fridge.
Have you ever ever used a buttermilk brine in your turkey? If sure did you discover it price it to do? What was the recipe?
I’ve used buttermilk in my brines many instances and I undoubtedly really feel prefer it makes a giant distinction within the completed product.
Buttermilk has enzymes that assist to tenderize the turkey or no matter you might be brining and it additionally offers the meat a very wealthy taste. The salt within the brine, after all, helps the meat to retain extra of its juice in the course of the prepare dinner.
My fundamental buttermilk brine:
- ½ gallon of buttermilk
- ½ gallon of water
- 1 cup coarse kosher salt
Stir salt into buttermilk/water combination for about 1-2 minutes to present the salt time to dissolve into the liquid.
Pour the brine over the turkey to cowl. Hold turkey and brine at or under 40°F (4°C). Brine in a single day or 8-12 hours.
Right here’s extra turkey brine recipes
Do you suggest to nonetheless brine a Butterball turkey that’s frozen in a brining answer, after it’s thawed out? I’ll be smoking on my offset smoker, spatchcock type.
Sure. I’ve been brining pre-injected birds for years and I’m all the time glad I did.
They struggle actual onerous on the butterball turkey manufacturing facility (bless their hearts) to inject taste into the meat however it simply doesn’t maintain a candle to what you are able to do at dwelling.
Go forward and brine it even when it’s 8-12% answer added and I’m telling you, it’ll find yourself so much higher than it might have in any other case.
All of my turkey brines suggest 1 cup of coarse kosher salt to 1 gallon of liquid as a base.
I brine my turkeys yearly however have bother with how one can hold the turkey submerged for in a single day. I bought a brining bag final yr however it leaked out. I don’t have numerous room in my storage fridge and should not have a big sufficient container or pot.
Turkeys wish to float so I often put a plate on high of the turkey to carry it underneath. You can too fill a freezer zip high bag with ice and lay a few these excessive of the turkey to maintain it underneath. Kind of must get artistic.
You would use an ice chest or a 5-gallon water cooler (the one with the tap on the facet) to do the job so long as you lay down ice within the backside, a big food-grade plastic bag with the turkey and brine and tied up actual good after which ice packed round it.
The ice packed round it might hopefully maintain it upright so it couldn’t leak and I don’t suppose there could be a lot melting in simply 8-10 hours if it was saved within the storage or someplace that was fairly cool.
Backside line, the turkey and brine should preserve at or under 40°F (4°C) for all the time to ensure that it to be suitable for eating.
Brining outdoors of the fridge requires some pre-planning and additional creativity however it may be finished correctly and safely in the event you’re cautious.
what do you consider slicing the turkey in half earlier than smoking it?
I believe it’s a grand concept! Merely lower alongside each side of the spine then open it up like a ebook. Many individuals prepare dinner the turkey similar to that. If you wish to take it additional and prepare dinner the turkey in halves, you possibly can separate the turkey on the breast bone to create (2) halves.
This additionally makes it simpler to brine and provides you rather more manageable items to prepare dinner.
If you’re utilizing a very small smoker, that is the easiest way to make the turkey match.
Are you able to suggest a very good turkey rub?
You may, after all, use an equal mixture of salt and pepper or you should utilize a SPOG rub which is a combination of salt, pepper, onion powder and garlic powder.
My very own SPOG recipe is:
- 2 TBS coarse black pepper
- 2 TBS coarse kosher salt
- 1 TBS onion powder
- 1 TBS garlic powder
If you wish to know what I exploit more often than not on turkey, it’s my Texas type rub. It’s low in salt, incorporates every thing that SPOG has in it plus a number of extras and the ratios are tremendous tuned over months of cautious work.
It simply works. Ask anybody who makes use of it and they’ll let you know that it really works nice on burgers, steaks, seafood, nearly something together with turkey. Not solely is it very low in salt, there’s no sugar or sweetener of any variety concerned.
An important factor with rubs, seasonings and sauces.. use what YOU and your loved ones take pleasure in.
With entire birds, 12 lbs appears to be the really useful dimension to make sure they get finished safely within the low and gradual atmosphere. Since spatchcocked turkeys prepare dinner sooner, what’s the really useful dimension. Ought to I prepare dinner a big one or is it nonetheless greatest to prepare dinner (2) smaller ones?
Spatchcocked birds undoubtedly prepare dinner sooner and extra evenly than entire birds so, whereas I haven’t seen a really useful dimension for this, I might say it’s so much safer to prepare dinner a a lot bigger turkey if you wish to try this for presentation sake. 18-20 lb turkeys wouldn’t be out of the query for my part.
Nevertheless, for much less work and fewer time, I nonetheless suppose it is smart to stay with birds on the smaller dimension. Even when spatchcocking, I are inclined to go along with turkeys which might be 12-14 lbs to present me extra time with my friends and fewer time tending the smoker.
Extra birds additionally offers you further legs, thighs and wings if that’s one thing your loved ones appears to by no means have sufficient of.
See my directions for spatchcocking a turkey
How lengthy to smoke a 16 lb turkey on a Traeger pellet smoker?
There’s numerous variables that go into “how lengthy it takes” together with however not restricted to:
- Temperature of the turkey when it goes on the smoker
- Exterior temperature/climate
- How typically the lid/door is opened on the smoker
- How nicely the smoker maintains a set temperature
With that in thoughts, I usually do turkeys which might be within the 12 lb vary they usually usually get finished in about 6-7 hours when I’m sustaining a 225°F – 240°F (107°C – 116°C) temperature in my smoker.
A 16 lb turkey goes to take round 8 hours or barely longer. To offset the additional time, you possibly can prepare dinner at a better temperature or lower out the spine (spatchcock) to make the turkey prepare dinner sooner and extra evenly.
Right here’s a recipe for how one can lower out the spine (spatchcock) and smoke it that approach. There’s additionally a video on the backside of that web page in the event you’d reasonably watch it being finished.
One other a part of this equation is that if it’s being cooked on a pellet smoker, it’s actual straightforward to only prepare dinner it at a lot larger temperatures in the event you’d reasonably hold it entire.
Pellet people who smoke don’t put out numerous smoke at larger temperatures so that you’d need to smoke it on the bottom setting for about 2 hours to get some smoke taste on it after which crank up the pellet smoker to 325°F (163°C) for an additional 2 hours or till it reaches 165°F (74°C) within the thickest a part of the breast and thigh.
Right here’s some ideas for cooking on a pellet smoker
I’d like to start out my TG turkey within the smoker and end it within the oven. I figured possibly 2 hours in smoke at 225-250, then a better temp within the oven to assist crisp up the pores and skin. Would 350 be good for that, and the way can I calculate the full period of time utilizing two totally different temps? (After all, I’ll prepare dinner it to 163 inner, however making an attempt to determine when to place it within the smoker.) I’ve a 15lb chook that I plan to spatchcock.
No drawback in any respect giving it a bit smoke after which ending the cooking course of in the home. I’m not conscious of a calculator that can provide us a definitive time however I can get you fairly shut simply based mostly on expertise.
A 15 lb spatchcocked turkey would take round 4.5 hours to achieve finished in regular low and gradual temperatures of 225°F – 240°F (107°C – 116°C).
In 2 hours, you’ll probably be capable of carry the turkey as much as about 140°F (60°C). Inserting it in a 350°F (177°C) oven will pace up the cooking considerably and offer you one other ~hour or so of prepare dinner time.
As with most issues, pad the timing and if it will get finished early, it’s fairly straightforward to maintain it heat for an additional hour.
How will smoking a number of turkeys have an effect on the full time it takes to prepare dinner?
The warmth is affecting the entire meat within the smoker directly so it doesn’t change the cooking time dramatically however you do want to permit for a bit further time relying on the scale of your smoker in relation to how full it’s with meat and the way a lot the airflow is restricted.
Along with this, the additional turkeys are chilly and introduce extra chilly mass into the smoker that the warmth should overcome.
If in case you have a smaller smoker and it’s packed stuffed with meat, then sure, it’s going to take fairly a bit extra time for the reason that airflow is restricted.
In a typical yard smoker, I often permit an additional 30-45 minutes for every turkey so long as the airflow shouldn’t be vastly restricted.
If in case you have a very massive offset smoker, it’s possible you’ll not want so as to add any time in any respect.
If in case you have numerous meals to smoke and never numerous smoker room, take into account spatchcocking the turkeys which can assist so much. You can too lower the turkey up into it’s items earlier than smoking to assist match issues within the smoker with out proscribing airflow.
One other choices is to prepare dinner a number of the meat forward of time after which reheat it proper earlier than dinner.
The way to get crispy pores and skin on the turkey?
This was a very fashionable query and I utterly perceive. At typical low and gradual temps, turkey pores and skin finally ends up lower than crisp.
Exterior of frying the turkey or cooking it all the time at actually excessive temperatures, the pores and skin shouldn’t be going to have that satisfying crispness that almost all of us are eager for. However there are some things you are able to do to make it an entire lot higher.
- Dry the pores and skin within the fridge for 12- 24 hours earlier than smoking it. That’s proper. After brining it, use a paper towel to pat the skin of the turkey as dry as you may get it then place the turkey on a pan with a rack and set it within the fridge uncovered for 12-24 hours. A full day goes to be your greatest wager.
The dry, chilly air will dry the pores and skin and you’ll discover the pores and skin getting very tight across the bones and meat and much more translucent.
After drying, add the dry rub or seasoning over and underneath the pores and skin and place it on the smoker.
- Cook dinner at a better warmth. For those who occur to be utilizing a smoker that may deal with larger warmth similar to a pellet smoker, you can provide it some smoke at a very low setting for an hour or two then crank the warmth as much as 350°F (177°C) or perhaps a little larger.
The choice is to present it smoke for a few hours at low and gradual then transfer it to the oven at 350°F (177°C) to complete.
The upper warmth will vastly enhance the end result of the pores and skin.
- Dry the pores and skin and prepare dinner at a better temperature. Do a mix of #1 and #2 above for the very best final result.
How do you smoke the turkey for some time after which end it off by frying it?
I don’t do that typically however it’s a sure-fire method to find yourself with actually good turkey pores and skin. The recipe is in my first ebook known as “Smoked Fried Turkey” on web page 64.
The recipe in my ebook recommends you smoke the turkey at 225°F – 240°F (107°C – 116°C) for about 90 minutes after which end it off in peanut oil heated to 375°F (191°C). A 12 lb turkey ought to take about half-hour to achieve 165°F (74°C) within the scorching oil.
Warning: observe the turkey fryer producers directions very fastidiously and decrease the turkey into the oil very slowly. Security is essential to forestall an emergency room journey on Thanksgiving day!
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How do I reheat a bone in smoked turkey breast that I smoked the day earlier than ?
Whether or not it’s a bone-in breast or entire turkey, as soon as it’s finished cooking and rested, I wish to go forward and take away the legs, thighs, wings, and many others. if it’s an entire turkey, then slice up the breast meat.
Word: To slice up the breast meat, I like to recommend making an attempt to take away the entire breast from the turkey as one massive piece then slice that up reasonably than slicing it from the carcass.
Place all of that meat right into a foil pan and in the event you occur to have saved a number of the juices (hopefully) you possibly can pour that excessive of the turkey.
Cowl the pan tightly with foil and put it within the fridge as shortly as attainable to maintain it secure.
To reheat, go away the foil on the pan. Preheat the oven to 275°F (135°C) and as soon as it’s prepared place the pan of turkey + drippings into the oven for about 30-45 minutes. How lengthy it takes will rely on how a lot meat is within the pan.
For those who should not have any drippings, you possibly can pour a cup or two of hen inventory/broth over the turkey.
After half-hour of reheating, examine the temperature of the turkey with a thermometer otherwise you finger and when it will get to a very good consuming temperature, you’re good to go. You should not have to reheat it to 165°F (74°C)! A superb consuming temperature is usually round 120°F (49°C) for my part.
The much less reheating you do, the much less likelihood it should dry out. With the foil excessive and the drippings/broth within the pan, it ought to retain it’s moisture and be an incredible meal.
I’ve finished this many instances with nice success.
You can too go away it entire and reheat it that approach if presentation is a giant issue.. typically it’s.
For those who plan to reheat the entire turkey with out carving it first, place it into a big foil pan as soon as it’s finished cooking. Pour any drippings you’ve got into the underside of the pan and/or a few cup of hen broth and canopy tightly with foil. Refrigerate shortly.
Preheat the oven to 275°F (135°C) and as soon as it’s prepared place the pan of turkey + drippings into the oven for about 60-90 minutes. How lengthy it takes will rely on how a lot meat is within the pan.
Verify the interior temperature of the turkey utilizing a meat thermometer and as soon as it reaches a very good consuming temperature or about 120°F (49°C), carve and eat.
I bought a type of Popeye’s pre-cooked/frozen Cajun turkeys. What do you consider reheating/ending it off in my Traeger smoker?
There’s not too many issues I gained’t reheat on the smoker however a part of this might have to be a bit experimental in the event you’re wanting some smoke taste on it.
Their directions are to wrap foil round it tightly and prepare dinner in an oven preheated to 375°F (191°C) for 1.5 hours.
I’m nervous it might dry out in the event you reheated it open for all the time. I suppose an choice could be to smoke it in your Traeger’s lowest setting for optimum smoke for about half-hour then cowl it up and observe the directions as acknowledged or till it reaches an inner temperature of 150°F (66°C).
half-hour is fairly secure.. it offers you some smoke taste and isn’t sufficient time to scale back the moisture.
I plan to smoke a few turkey breasts for Thanksgiving, then journey a brief distance for the dinner. Can I take off the turkey early, journey, benefit from the day with family then end the chook within the oven?
You may’t prepare dinner the turkey in (2) totally different levels except it’s again to again (no journey time, wait time, and many others.).
As an example, you possibly can smoke the turkey for two hours after which transfer it to the oven at 350°F (177°C) however you possibly can’t smoke the turkey for say 2 hours after which wrap it up, journey to your inlaws, place it within the oven there and proceed cooking it.
Throughout this time, the turkey would drop into the hazard zone which is 40-140°F (4°C – 60°C), the zone through which micro organism grows actually quick. You should get the turkey by means of and past this zone as shortly as attainable for it to be secure.
Simply to reiterate, I get requested this query so much and simply to reiterate, it sounds good in idea however in actuality, this might be extraordinarily unsafe to do.
The higher choice is to prepare dinner the turkey all the best way, then use one of many following choices:
- FTC the completed turkey till it’ time to eat.
- Refrigerate and reheat
I’ve acquired LOTS of questions on time per pound for turkey and I’ll deal with all of these right here.
In my expertise, I’m not conscious of any time per pound that works persistently for cooking turkey outside in a smoker. There are too many variables similar to wind, how typically the lid/door is opened, temperature of the turkey when it goes into the smoker, and many others..
Attempt to do the identical dimension turkey each single time and after some time, you begin getting a “really feel” for it. I like to recommend going with a 12 lb turkey, it’s safer to prepare dinner, will get finished in about 6-ish hours at 240°F (116°C) in the event you prepare dinner it entire or about 4 hours in the event you spatchcock it. If you wish to get it finished sooner than that, you possibly can actually flip up the warmth.
After all, as I’ve stated many instances, in the event you want greater than 12 lbs of turkey, prepare dinner a 2nd turkey of the identical dimension. Leftovers anybody?
I need to prepare dinner a 14 lb turkey and double smoke a ham collectively. How do I be sure that every thing will get finished on the identical time?
The turkey goes to take roughly 7.5 hours or so. The hams are often heated by means of in 3 to 4 hours max.
With that in thoughts, no matter time the turkey goes in, the ham goes in when there’s solely 4 hours left.
Turkey time minus ham time = offset hours or higher written as 7.5 – 4 = 3.5
For those who put the turkey in at 8 AM, the ham goes in 3.5 hours later which is 11:30 AM and hopefully every thing will get finished at about 3:30 PM.
The ham could be very versatile so it may simply go a bit longer or might even be capable of be finished barely sooner if the turkey occurs to complete early.
Have you ever ever put the Turkey dressing within the smoker to prepare dinner and provides it a smoky style?
I don’t usually do that however it’s straightforward to do. I like to recommend holding your smoker at round 250°F (121°C) for about 45 minutes or till the stuffing/dressing is completed by means of. For those who want it browned on high, you can provide it a couple of minutes underneath the oven broiler simply earlier than serving.
I’ll be up at 7000’ preparing for my elk hunt on Friday following turkey day, I gained’t be capable of smoke my TG dinner however might be cooking it over a mattress of oak coals in what might be in all probability 30’ climate, with figuring out that, would you suggest an elk loin steak or a mountain lion loin steak? Each had been from final years hunt.
Each of those are extraordinarily lean and whereas I’ve by no means eaten mountain lion/cougar, I really like elk so that will undoubtedly be my first alternative. I don’t do numerous wild recreation however what I’ve finished has benefited vastly from loads of bacon and butter and a very good 24 hour soak in buttermilk.
After all, something cooked over scorching oak coals in the course of the woods goes to style superb!
What’s the greatest smoked facet dish to go along with Thanksgiving? I’m already smoking the turkey.
Some individuals smoke the dressing/stuffing however in the event you’re in search of one thing totally different, I like to recommend smoked Mac-n-cheese or smoked tacky corn. Each are showstoppers and superb with smoked taste.
Right here’s numerous smoked facet recipes if you wish to browse.
I might be smoking ribs for Thanksgiving. What’s your greatest recipe for smoking babyback ribs?
There’s nothing mistaken with going non-traditional for Thanksgiving and smoked pork ribs are an excellent different!
My favourite smoked child again rib recipe is the espresso brined child backs I did some time again. They’re tender, tasty and I don’t suppose your TG crowd will thoughts a bit.
Right here’s my checklist of favourite smoked pork ribs
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