Smoking Turkey: Pan Method Pros And Cons

Smoking a turkey is a great way to free up oven space and impart a rich, smoky flavour to your bird. It is also a forgiving cooking method that is almost impossible to overcook. When it comes to the pan, it is not necessary to use a water pan, but keeping a pan full of water in the smoker does have benefits. For example, in cold weather, a water pan filled with boiling hot water can help maintain the smoker's temperature and get it up to heat quickly. If you are using a vertical smoker, a pan of some kind under the turkey is necessary to prevent drippings from falling on the hot electric element or charcoal, which would cause flare-ups.

Brining the turkey

Brining a turkey is a great way to ensure that your bird is juicy and full of flavour. The process involves soaking the turkey in a salty solution, or sprinkling salt directly on the bird, which causes the protein strands in the meat to break down, allowing the meat to tenderize, absorb flavours, and retain moisture.

Wet Brining

To wet brine a turkey, you will need a non-corrosive container large enough to submerge the turkey, such as a stainless steel stock pot, an enamel-coated pot, or a plastic bucket. You will also need:

• 2 cups of kosher salt or coarse sea salt for every 2 gallons of water
• A whole turkey, thawed
• Optional: a large brining or oven-roasting bag to line the container
• Optional: flavouring ingredients such as onions, citrus fruit, garlic, herbs, peppercorns, white wine, Worcestershire sauce, sugar, etc.

First, create a salt solution by dissolving 2 cups of kosher salt into 2 cups of hot water. Allow the solution to cool, then pour it over the turkey in the prepared container and add the remaining water. If the turkey is floating, use a dinner plate to weigh it down. Cover and refrigerate for at least 8 hours but no longer than 24 hours.

Remove the turkey from the brine one hour before roasting and rinse under cold water. Pat the turkey dry inside and out, and let it stand on a roasting rack for up to one hour before roasting.

Dry Brining

Dry brining is a simpler alternative to wet brining that involves rubbing salt directly on and under the skin of the turkey, as well as inside the cavity. This method takes up less space and can help you achieve crispier skin.

After seasoning the turkey, place it on a wire rack set inside a rimmed baking sheet and put it in the refrigerator. You can cover it for the first part of the brining period, then uncover it to help dry out the skin. As with wet brining, dry brine the turkey for at least 8 hours but no longer than 24 hours.

Using a water pan

Secondly, a water pan helps to keep the meat moist and tender. As the water in the pan evaporates, it creates steam, keeping the air inside the cooking chamber humid and preventing the meat from drying out. This humidity also slightly cools the meat, helping it to cook slower, which allows the fat and connective tissues in the meat to render and melt, further enhancing moisture and tenderness.

Thirdly, a water pan can block direct heat and flames, eliminating the risk of flare-ups caused by dripping fat hitting the heat source. This is particularly useful when using a vertical smoker, as you'll need a pan of some kind to catch the drippings and prevent them from falling on the hot electric element or charcoal.

However, using a water pan can also cause the smoke chamber humidity to be high, which may result in rubbery turkey skin. To avoid this, you can place the turkey on a raised rack inside a baking pan to catch the juices while still allowing the turkey to be smoked.

When using a water pan, it is recommended to use hot water, fill the pan only halfway, and avoid placing fatty foods over the pan, as fat can prevent evaporation.

Preparing the turkey

Firstly, ensure your turkey is thawed if it was previously frozen. It is important that your turkey is completely thawed before you begin the smoking process. Place the turkey in a large roasting pan, preferably disposable, for easy cleanup.

Next, remove the giblets and neck from the turkey. You can choose to save these for gravy or discard them. After this, pat the turkey dry with paper towels. This step is important as it ensures that the seasoning will stick to the bird.

Now, it's time to season the turkey. You can be creative with your seasonings, but a simple option is to rub the entire turkey with crushed or minced garlic and then sprinkle with salt and pepper. If you want to add more flavour, you can also brush the skin lightly with olive oil or another neutral oil like sunflower or canola.

For extra flavour, you can stuff the cavity of the turkey with various ingredients. Some suggestions include butter, cola, apple, onion, garlic powder, salt, and pepper. You can also add aromatics like onions, apples, and fresh herbs to the cavity, which will provide moisture and additional flavour.

Once your turkey is seasoned and stuffed, cover it loosely with foil. If you are using a vertical smoker, place the turkey on a raised rack inside a baking pan to catch the juices and prevent flare-ups.

Before placing the turkey in the smoker, make sure the smoker is heated to the appropriate temperature, which is typically around 225°F to 250°F. It is recommended to use a probe thermometer to monitor the temperature of the turkey without constantly opening the smoker.

Finally, place the covered roasting pan in the preheated smoker and follow the smoking instructions for the desired amount of time, basting the turkey regularly with its juices.

Smoking the turkey

Smoking a turkey is a long but rewarding process. Here is a step-by-step guide on how to smoke a turkey:

Preparation

Firstly, ensure your turkey is not frozen. If it is, it needs to be thawed before you begin. The turkey should weigh no more than 15 pounds, as larger turkeys take too long to heat through. Place the turkey breast-side-up in a roasting pan and pat the bird dry with paper towels. This is a crucial step as it helps the skin behave better in the smoke and helps the meat absorb the smoke flavour better. You can leave the turkey to dry in the refrigerator for up to overnight.

Smoking

Preheat your smoker to 225-250°F. If you are using a grill, you can turn it into a smoker. Load your smoker with aromatic wood chips. Fruitwood such as apple or cherry is recommended, but hickory, pecan, maple, and mesquite are also good options. You can also use applewood chips soaked in apple juice and red wine.

Stuffing

Stuff the cavity of the turkey with aromatics. Onions, apples, garlic, and herbs such as sage are good options. You can also add butter, cola, celery, and carrots. The aromatics provide moisture and baste the turkey from the inside out as it absorbs the smoke.

Place the turkey in the smoker and smoke for 30-40 minutes per pound or until the internal temperature reaches 160-180°F in the thickest part of the breast or thigh. Baste the turkey with its juices every 1-2 hours.

Resting

Once the turkey is cooked, remove it from the smoker and tent it with foil for 30 minutes before slicing. This allows the juices to redistribute and makes the meat easier to slice.

Tips

• It is not necessary to brine or rinse the turkey, as this can create unnecessary mess and work.
• Do not wrap the turkey in foil while smoking, as you want to maximise exposure to the smoke.
• If you are using a vertical smoker, place the turkey on a raised rack to prevent drippings from falling on the hot electric element or charcoal.
• If you want to collect the drippings, place the turkey on a rack in a roasting pan.
• If you are smoking in cold weather, a water pan filled with boiling water can help maintain the smoker temperature.
• If you are using a grill, avoid opening the smoker too often as you will lose heat and increase the cooking time.
• Smoked turkey meat may have a pink tinge, but this is normal.

Carving the turkey

Step 1: Rest the Turkey

First, let your turkey rest for 15 to 30 minutes before carving. This allows the juices to settle, ensuring they stay in the meat instead of spilling out onto the cutting board. Resting also lets the turkey cool down, making it easier to handle.

Step 2: Prepare Your Tools

Gather a sharp chef's knife, a large cutting board, a platter, and some paper towels. Place the turkey on the cutting board with the cavity facing you, and remove any butcher's twine trussing the legs.

Step 3: Remove the Legs and Thighs

Slice the skin near the thigh to separate the leg from the body. Cut through the joint, angling your knife towards the bone. Pull back on the leg to pop the joint, then use your knife to cut through it. Repeat on the other side, and set the legs and thighs aside.

Step 4: Remove the Wings

Gently pull the wings away from the body until you hear a pop, then slice through the joints to remove them. You can also remove the wing tips, as they have no meat, and save them for stock.

Step 5: Remove the Breasts

Make a deep cut along one side of the breastbone, following its curve. Use long strokes with the tip of your knife and gently pull the meat away as you go. Repeat on the other side, then pause to wipe down your cutting board.

Step 6: Separate the Drumsticks and Thighs

With all the meat removed, flip the remaining piece over so it's skin-side down. You'll see the natural separation between the drumstick and thigh. Slice through the meat, pull back on the drumstick to expose the joint, and cut through it.

Step 7: Remove the Bone from the Thigh

Slice around the thigh bone, preserving as much meat as possible.

Step 8: Slice the Meat

Remember to slice against the grain for tender pieces of meat, and use a sharp knife to keep the skin attached.

Step 9: Plate the Turkey

Arrange the sliced meat on a platter, showcasing the most golden pieces like the breasts and drumsticks. Fill any gaps with garnishes like herbs, lemons, cranberries, or apples.

Now, your beautifully carved turkey is ready to be served!

Frequently asked questions