Before baking your turkey in the oven, consider smoking turkey in a gas smoker. A gas smoker helps infuse the turkey with flavours. Smoking a turkey requires planning well ahead of time. The turkey must soak in brine before placing it in a smoker to keep the turkey moist. It is essential to pick a turkey that is no larger than 4.54 to 6.35kg. because of how long it takes the turkey to smoke.
- Skill level:
Things you need
- 10- to 5.44kg. turkey
- 5-gallon sterilised container
- 2 stock pots
- 2 gallons water
- 2 cups salt
- 1 1/2 cups sugar
- Dry rub seasonings
- Olive oil
- Non-stick spray
- Cooking thermometer
Thaw the turkey before preparing it for the smoker. Place the turkey in the refrigerator for two to three days until it thaws completely.
Remove the neck and giblets from the turkey. Clean the outside and inside of the turkey with cold water. Trim away any excess fat.
Prepare brine for the turkey. Start by finding a 5-gallon sterilised bucket or container large enough to hold the turkey.
Set out two stock pots on a hob. Pour 1 gallon of water into each stock pot.
Add 1 cup of salt and ¾ cup of sugar to each stock pot. Stir until the sugar and salt dissolves. Bring the water to a boil for five minutes. Remove the pots and cover them with a lid to allow each brine mixture to cool.
Place the turkey in the 5-gallon container. Pour the brine mixture over the turkey. Submerge the turkey entirely in the brine. It may be necessary to use an object to keep the turkey submerged. Rotate the turkey in the brine mixture every two hours to ensure that the brine completely covers all areas of the turkey. Place the container in the refrigerator for 8 to 10 hours.
Remove the turkey from the brine. Rinse the outside of the turkey and the cavity with cold water. Pat the turkey dry with towels.
Cure the turkey. Leave the turkey in the refrigerator for 12 to 24 hours uncovered to allow the brine to infuse completely in the turkey.
Season the turkey with dry seasoning. Brush olive oil lightly on the turkey's skin. Combine your favourite dry seasonings in a mixing bowl, and rub the ingredients directly onto the skin of the turkey.
Prepare the smoker for the turkey. Ignite the smoker and close the lid. Allow the gas smoker to reach 107 degrees Celsius. Apply non-stick spray to the grates of the smoker.
Smoke the turkey 30 minutes for every pound. Baste the turkey with water every half hour to ensure that it stays moist.
Place a cooking thermometer in the thigh of the turkey. Do not let the thermometer touch the bone, or you will get an inaccurate reading. The turkey is finished cooking once the thermometer reads 82.2 degrees Celsius.
Remove the turkey from the smoker and cover it with tented foil. Allow the turkey to sit for 15 minutes before serving.
Tips and warnings
- Smoke the turkey at least 71.1 degrees Celsius to prevent food-borne illness.
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