Follow our step by step process to ensure an evenly cooked and smoked turkey.
- Prepare the smoker by removing the lid and center ring of your smoker, open all vents and place 2 layers of briquettes (about 10 Pounds) in the charcoal basket.
- Light briquettes and let them burn for 20 minutes, or until they are covered ash gray. Place the turkey on once this happens.
- Line a water pan with heavy foil, and place it in the center ring of the smoker.
- Prepare an 8 to 18 pound thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for safe cooking.
- Do not Stuff your turkey. Brush the skin with vegetable oil and insert an oven safe meat thermometer into the lower thigh.
- Set the center ring on the bottom section of the smoker. Fill the water pan with hot water or your favorite steaming liquid. Add the top cook rack.
- Place the turkey breast side up on the top rack. Place an oven thermometer alongside the turkey to monitor its temperature.
- Cover the smoker and close the vents by 1/3 of the way.
- Soak hardwood chunks for about and hour. Place the soaked wood on the coals after about 1-1/2 hours of cooking.
- To maintain the heat around 250 degrees add 12 to 14 briquettes through the door every 1-1/2 hours. Replenish the water if necessary.
- Check temperature of your turkey after 3-1/2 hours. Your turkey must pass through a critical range of 40 degrees to 140 degrees in 4 hours or less. If the internal temperature is low after 3-1/2 hours. take your turkey off in the smoker and finish it in the oven.
- Cook the turkey to an internal temperature of 175 degrees to 180 degrees in the thigh and 165 degrees F in the breast. Your turkey may take up to 12 hours to cook.
This process is written in an A to Z format but we're sure you may find additional ways and methods to cooked your turkey. We must note that above all safety and security is key when using hot oil and fire. We've see how destructive it can be when some is somewhat careless in the process. We think the safety measures should include things like:
- Always fry your turkey outside
- Fry your turkey on a flat surface like concrete or on green grass
- Have a fire extinguisher at the ready in case of a spill
- Keep a first aid kit handy in case of burns
- Have a spatter shield available when adjusting the turkey.
- Always ensure that the dry is as dry as possible before dredging the turkey in the oil
- Wear long sleeves and long pants to ensure that you don't suffer from oil that is spilled or popped during the cooking process
- Always have a container to hold the turkey in case you need to remove it from the oil while making adjustments
- Keep the number to the fire department near just in case something goes awry
- Never leave a frying turkey alone. Always have someone mind the turkey
- Keep kids and children away from the turkey before, during and after the process.
- Once done completely remove the gas line from the fry unit ensuring that it is turned off first.
- Allow the oil to cool before it is removed and put away.
- You can reuse the oil but for most cases you want to replace the oil for your next cook session.
- Have proper gloves and coverings when moving the turkey in and out of the fryer.
When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving.
We are sure you may come up with some additional ideas so just add them to this listing.
This product was added to our catalog on Thursday 21 September, 2017.