Bonus: Smoking frees up so much space in the oven!
Roasting turkeyfor yourThanksgiving menuor a Sunday dinnerwill never go out of style, if you ask us.
But if you ask Americans who are searching for recipes and how-to guides online, smoked is superior.
Credit:Jason Donnelly
Locals in the other 45 states were on a quest to learn more about how to smoke a turkey.
Its an easy way to get a lot of flavor.
Cooking for a crowd?
Credit:Jason Donnelly
Opt for two moderate-sized turkeys instead of a giant one.
Consider a smoked turkey and aroasted one, or a smoked turkey and anair-fried bird.
Alternatively, try a coupleturkey breasts, or one whole bird and one breast.
Related:Why Do We Eat Turkey on Thanksgiving?
Arrange preheated coals, drained wood chunks, and water pan according to the manufacturers directions.
Pour water into the water pan.
Instead, simply use paper towels topat the turkey dry.
Sprinkle the rub or spice blend under the skin, generously in the cavity, and over the skin.
To avoid burning, tuck the wing tips under the back of the turkey.
Monitor the smoker temperature at least hourly to ensure it stays between 225F and 250F.
Thats the sweet spot.
Test Kitchen Tip:Slightly close (not all the way) the top vent if temperature exceeds 250F.
Or if the temperature drops below 225F, launch the top vent all the way.
Tent it with foil and allow the bird to rest for 15 minutes beforecarving.
Test Kitchen Tip:Interested in smoking turkey pieces only, such as thighs or wings?
(Thesebest Thanksgiving winesare ideal for uncorking, pouring, and enjoying alongside your meal!)
Credit:Jason Donnelly
Credit:Jason Donnelly
