Release date: November 13, 2024
LAS VEGAS – As the holiday season approaches, many home chefs are looking to elevate their turkey cooking by going beyond the traditional oven roast. Christie Vanover, pitmaster and barbecue enthusiast behind Girls Can Grill and author of Christmas barbecues: 111 recipes to celebrate the seasonshares expert advice on how to get the perfect smoked turkey that’s sure to impress.
“Smoking a turkey is as easy as roasting it in the oven, but you get the added touch of smoke and free up space in the oven,” Vanover said. “With just a few helpful tips, you can smoke or grill the perfect turkey on any type of grill.”
Here are Vanover’s top tips for the best smoked turkey this holiday season:
Choose the right size turkey. Plan on 1 1/2 pounds of turkey per person. This weight includes bones. Vanover does not recommend cooking a turkey larger than 20 pounds. While a 20-pound bird looks impressive, it takes a long time to cook and still limits you to only two wings and two legs. Instead, cook two 10-12 pound birds, you’ll have more dark meat to share.
Brine for maximum flavor and juiciness. Submerge the bird in a simple saltwater brine to ensure every bite is juicy. Plan on 2 1/2 cups of brine for each pound of turkey. Place it breast side down in a bag in a 5-gallon bucket in the refrigerator and let it cool for 45 minutes per pound.
Dry your skin thoroughly. After brining, rinse the turkey and pat dry to ensure crispy skin. “Moisture on the skin keeps it from drying out,” Vanover advises. “A quick trick is to air dry the bird in the refrigerator uncovered for a few hours after brining.”
Season generously with BBQ Rub. Use a spice blend that enhances the smokiness of the turkey. Vanover recommends her homemade turkey rub recipe or the newly released Girls Can Grill Chicken Rub. Season under the skin and all over the bird for maximum impact.
Smoke at the right temperature. While many meats are smoked at 225 F, Vanover smokes turkey at 300-350 F over indirect heat, which takes about 15 minutes per pound. The higher temperature creates crispier skin. Use Cowboy Lump Charcoal and 1-2 pieces of applewood.
Use a meat thermometer Don’t rely on the timer. Use a meat thermometer to monitor the internal temperature. The turkey is done when the thickest part of the breast reaches 165 F and the thickest part of the thigh reaches 180 F. This ensures that the meat is safe to eat while remaining moist.
Rest before sculpting. Once the turkey has reached the desired temperature, let it rest for 30-45 minutes. This helps the juices redistribute, keeping the meat moist when cut.
With these expert tips, your smoked turkey will become the centerpiece of your holiday table. For more BBQ tips, recipes and inspiration, visit GirlsCanGrill.com and explore Christmas barbecues: 111 recipes to celebrate the seasonnow available on Amazon.
Christie Vanover is the owner of Girls Can Grill® and an award-winning competitive pitmaster. He has cooked on dozens of grills and has at least 30 in his backyard at any given time. She has developed recipes for several companies in the grilling and barbecue industry and is the author of the Holiday Grilling recipe book. He has also competed in BBQ Brawl on Food Network, is the host of the BBQ Tips podcast, and has his own line of barbecue rubs.
