The Food Lab’s Step-by-Step Guide to Smoking a Turkey

Smoking is one of the methods to cook a Thanksgiving turkey. There are five keys to smoking a turkey to taste the best. The five years are butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and carefully monitoring the turkey’s internal temperature. It is best to use a meat thermometer and hickory wood for the process. Removing the wishbone is not necessary, but it is convenient for you to do so. The turkey should be cooked at 450 degrees on the grill.

Key Takeaways:

  • You can cook a delicious barbecue-style smoked turkey using five key instructions.
  • Buttering and dry-brining the bird are essential steps to cooking the perfect smoked turkey.
  • Create a dry rub that includes baking soda, and slow-cook the turkey over indirect heat.

“Turkey and smoke are a natural pairing, as anyone who’s looked at a deli case can tell you, but there’s a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey.”

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