Smoking Turkey: Roasting Pan Required?

Smoking a turkey in a roasting pan is a great way to ensure a moist, tender and juicy bird with a delicate, smoky flavour. It's easier than you think and can be done in a roasting pan on a rack or directly on the grates of your smoker. The key is to use indirect heat and maintain a consistent temperature of around 225-250°F. You'll also want to make sure your turkey is less than 15 pounds to avoid it spending too much time in the danger zone of temperatures, which can lead to food safety issues. By following these tips and tricks, you'll be well on your way to smoking a delicious turkey that will be the star of your holiday table!

Turkey prep: rub with garlic, season, and stuff with aromatics

The Rub

The first step in preparing your turkey is to make a rub. This will ensure that your bird is packed with flavour. You can make a dry rub with salt, pepper, paprika, thyme, rosemary, sage, garlic powder and onion powder. You can also add brown sugar to this mixture for a hint of sweetness. If you prefer a wet rub, you can add olive oil or butter to the spice blend.

Seasoning

Once you have prepared your rub, it's time to season the turkey. Apply the rub generously to the outside of the bird, massaging it into the skin and meat. You can also loosen the skin of the breast and thighs and rub the mixture underneath for added flavour. Don't forget to season the cavity of the bird as well.

Aromatics

In addition to the rub, you can stuff the cavity of the turkey with aromatics to further enhance the flavour. Cut a bulb of garlic in half and place both halves inside the cavity, along with sprigs of fresh rosemary and thyme. You can also add other ingredients like onion, apple, or even cola to give your turkey a unique flavour profile.

Timing

It's best to apply the rub and stuff the aromatics the night before you plan to cook the turkey. This will allow the salt and spices to penetrate the meat, making it more tender and juicy. Leave the seasoned turkey uncovered in the refrigerator overnight to draw out moisture and infuse the meat with flavour.

Storage

You can store your homemade rub in an airtight container for future use. It will stay fresh for up to two months, so you can make a big batch and use it throughout the year.

Brining: pros and cons

Pros

Brining a turkey adds moisture and flavour, especially when a flavourful brine is used. This is because the salt in the brine changes the texture of the turkey's muscle tissue, allowing it to absorb more water and, therefore, more flavour. This helps to prevent the turkey from drying out during cooking.

Cons

Brining can be impractical, as it requires a food-grade container large enough to fully submerge a giant turkey in the brine solution. It can also be seen as unnecessary extra work, as the turkey will need to be kept cold to avoid foodborne illness, and the added salt content may be undesirable.

Some people also argue that brining creates a fake juiciness and that the salt solution can prevent the skin from crisping up.

Smoking: temperature, time, and wood type

The temperature and time it takes to smoke a turkey will depend on the weight of the bird and the type of smoker you are using. A general rule of thumb is to allow 30 minutes per pound of meat at 225°F/107°C. The turkey is done when it reaches a temperature of 165°F/73°C in the thickest part of the breast.

If you are using a charcoal or gas grill, you may need to allow a little extra time, as you will need to rotate the turkey several times during the cooking process to ensure even cooking. It is recommended that you start testing the temperature of the turkey about an hour before it is supposed to be done, as all birds cook at slightly different speeds.

If you are using a plug-in pellet smoker, you can set your desired temperature and let the smoker do the work. For this type of smoker, a temperature of 325-350°F is recommended. At this higher temperature, a spatchcocked turkey will take 10-12 minutes per pound to smoke.

When it comes to wood type, you want to choose something that will complement the flavour of the turkey without overwhelming it. Turkey is quite a delicate meat, so it is best to avoid strong, earthy flavours like mesquite and hickory. Fruit woods tend to work well, with cherry, apple, and maple being popular choices as they give a subtle sweetness to the meat. If you want something a little richer, you could try pecan wood, which has a slight nut-like flavour.

Roasting pan: disposable or reusable

When it comes to roasting pans, you have the option of choosing between disposable and reusable ones. Both have their advantages and disadvantages, so it's essential to consider your specific needs and preferences. Here's a detailed comparison to help you decide which type of roasting pan is right for you:

Disposable Roasting Pans

Disposable roasting pans are typically made of aluminium foil and are designed for one-time use. They are readily available in various sizes and shapes, including oval, rectangular, and square. These pans offer several benefits:

• Convenience: Disposable roasting pans eliminate the need for tedious clean-up after cooking. You can simply dispose of the pan, making them ideal for busy cooks or those who dislike doing dishes.
• Cost-effectiveness: These pans are usually inexpensive, making them a budget-friendly option, especially if you don't roast meats frequently.
• Portability: Disposable pans are lightweight and easy to transport, making them perfect for picnics, potlucks, or other gatherings where you need to bring a dish.
• Space-saving: If you have limited storage space in your kitchen, disposable pans can be a great option as you don't need to find a place to store them.

However, there are also some drawbacks to disposable roasting pans:

• Environmental concerns: Using disposable products can contribute to waste accumulation, which may be an issue for those conscious of their environmental impact.
• Limited durability: While convenient, disposable pans cannot withstand extended use and may not be suitable for long cooking sessions or heavy items.

Reusable Roasting Pans

Reusable roasting pans are typically made of stainless steel, cast iron, or other durable materials. They are designed for multiple uses and often come with lids or racks to facilitate the roasting process. Here are some advantages of reusable roasting pans:

• Durability: These pans are built to last and can withstand repeated use without warping or bending. They are a good investment if you plan to roast meats regularly.
• Even heat distribution: High-quality reusable roasting pans are excellent heat conductors, ensuring even cooking and browning.
• Versatility: Reusable roasting pans can often be used for other cooking techniques, such as braising, searing, or deglazing, making them a versatile addition to your cookware collection.
• Better presentation: Reusable roasting pans usually have a more elegant appearance, making them suitable for serving directly from the oven to the table.

However, there are also a few potential drawbacks to reusable roasting pans:

• Higher cost: These pans tend to be more expensive than their disposable counterparts, but they can be a worthwhile investment if you roast meats frequently.
• Cleaning: While reusable roasting pans are designed for multiple uses, they do require cleaning after each use, which can be more time-consuming than simply disposing of a disposable pan.
• Storage: Reusable roasting pans can take up more space in your kitchen cabinets or drawers, which may be a concern if you have limited storage space.

In conclusion, the decision between disposable and reusable roasting pans depends on your personal preferences and cooking habits. If you prioritise convenience and cost-effectiveness, disposable pans may be the right choice. On the other hand, if you roast meats frequently and value durability and even heat distribution, investing in a reusable roasting pan could be more advantageous. Ultimately, both options have their place in the kitchen, and you may find that a combination of the two suits your needs best.

Reheating: temperature and time

Leftover turkey should be consumed within four days, and it is best to reheat it only once. The Test Kitchen's best method for reheating turkey is to use either leftover gravy or a splash of broth or stock. You can also add a pat of butter to the broth or stock.

Stovetop

Place similarly-sized pieces of sliced, chopped, or shredded turkey in a saucepan with a little broth or gravy. Cook, covered, over low heat until heated to 165°F, stirring occasionally.

Microwave

Add a single layer of similarly-sized pieces of sliced, chopped, or shredded turkey to a microwave-safe baking dish. Top with a little broth or gravy, cover with plastic wrap, then microwave at 70 percent power for 2 minutes. Check the temperature, and if it’s not at 165°F, reheat for 30-second intervals until it hits that food-safe mark.

Oven

Place similarly-sized pieces of sliced, chopped, or shredded turkey in a 9-x13-inch pan or Dutch oven. Top with a little broth or gravy, cover with foil or the Dutch oven lid then, bake at 350°F until the turkey reaches 165°F. This usually takes about 30 minutes.

Frequently asked questions