How Long To Smoke A Spatchcock Turkey Time Guide
Smoking a turkey is a cooking art that requires patience. Depending on the size of the turkey and the expected degree of smoking, it usually takes several hours or even longer. Only by mastering the correct techniques can we ensure that the turkey is both fully cooked and remains juicy.
How Long Should You Smoke a Spatchcock Turkey?
Smoking-roasting a whole turkey takes 4-6 hours, turkey breast takes 2 hours, thigh takes 2.5 hours, and wing takes 1.5 hours. This is the standard time at a temperature of 90-95 degrees. After smoking is completed, the central temperature of the meat should reach 74 degrees.
The length of time mainly depends on the size of the turkey and temperature control. For household smoking, generally choose a turkey of about 2.5 kilograms, which takes about 4 hours. For every additional 1 kilogram, add 1 hour. Last time, it took five and a half hours for a 3.5-kilogram turkey to be fully cooked, but the meat quality was very good.
Controlling the temperature is the key. Keep it stable at 90 degrees in the first two hours, and then it can rise to 95 degrees. Often, people are seen using high heat for rapid smoking in a hurry to save time. As a result, the meat quality is particularly poor. Measuring the central temperature of the thickest part with a thermometer is the most accurate method. Check it every 30 minutes and adjust the heat in time if the temperature is unstable.
Is it better to smoke a turkey at 225 or 250?
I suggest smoking the turkey at 225 degrees. In my personal experience, it really has a better effect.
After many attempts, 225 degrees can make the turkey skin golden and crispy, the inside tender and juicy, and the smoky aroma more intense. Last Thanksgiving, I smoked it at this temperature. The whole family said it tasted better than before.
Although a temperature of 250 degrees can save time, it is very easy to burn the turkey. Last week, the neighbor smoked it quickly at high temperature. As a result, the outside was black and the inside was still raw, completely wasting a good turkey. Smoking a 3-kilogram turkey at 225 degrees takes about 4 hours. Although it takes a little longer, the success rate is very high.
For temperature control, a professional thermometer is needed to measure the furnace chamber at any time to ensure that it is always kept at around 225 degrees. The temperature fluctuation during the smoking process should not exceed 5 degrees, so that the turkey can be heated evenly.
Should I flip my turkey while smoking?
The smoked turkey needs to be turned over every hour to ensure that all parts are heated evenly. Keep the chest facing up in the first hour, and turn it to have the back facing up in the second hour. Alternate like this until it is completed.
When turning over, be quick and gentle to avoid puncturing the skin and causing the loss of soup. It is recommended to use two clips to fix both ends of the turkey and complete the turning action at one time. This is how it was operated when smoking last week. In the end, the whole turkey was golden and every part was evenly flavored.
Although turning over regularly will briefly affect the furnace temperature, as long as the action is quick, the temperature can be restored soon. Practice has proved that the turned turkey is more evenly baked and has better meat quality than the one baked in a fixed position. Remember to check the temperature after each turn to ensure that it is maintained at around 225 degrees.
How do I know when the smoked turkey is done?
To judge whether the smoked turkey is completed, the following three aspects need to be checked:
Appearance and color: The turkey skin presents a uniform golden brown color and has a crispy feeling. When smoking the turkey last month, it was by observing this attractive color produced by the Maillard reaction that the best time to take it out of the oven was accurately grasped.
Temperature measurement: Insert the thermometer into the thickest part of the thigh. When it shows that it reaches 74 degrees, it is considered cooked. The family is specially equipped with a food thermometer. Every time it is smoked, it relies on it to confirm the internal temperature. The turkey on Thanksgiving last year was ensured to be fully cooked in this way.
Meat juice state: After inserting a thin skewer, clear meat juice flows out without blood. Although the neighbor's turkey was golden on the outside the day before yesterday, the meat juice still had blood. After continuing to smoke for 15 minutes, it was truly cooked. After cutting it open, the meat was tender and juicy.
What wood chips work best for smoking turkey?
Apple wood chips are the most suitable for smoking turkeys. Their mild and sweet smoky aroma can perfectly set off the original flavor of the turkey without overshadowing it. Hickory and cherry woods are also good choices. These fruit woods can bring unique sweet flavors.
Commonly used wood chips can be divided into fruit wood types and hardwood types. Fruit woods include apple wood and cherry wood, which can bring a sweet and fresh fragrance; hardwoods such as hickory and oak provide a rich and lasting smoky flavor.
Never use coniferous wood chips such as pine and cedar. These woods contain a large amount of resin and will produce a pungent odor and a bitter taste. Last year, the neighbor smoked with pine wood chips. The whole turkey had an unpleasant tar smell. In the end, it could only be dumped. It is recommended to buy barbecue wood chips of professional brands to ensure safety and no pollution.
How can I keep the turkey moist while smoking?
There are four steps to keep smoked turkey moist: marinating, brushing oil, controlling temperature and wrapping. These methods can ensure that the turkey retains moisture and flavor during the long smoking process.
Marinating step: Put the turkey in salt water and marinate for 8-12 hours. Add rosemary and thyme to the salt water to enhance the fragrance. Stuff butter chunks under the turkey skin. Flip the turkey every 4 hours during marinating to ensure even flavoring. After marinating, drain the surface moisture.
Brushing oil step: Brush the surface of the turkey with butter or olive oil once an hour. When applying, it should be even and not missed. Brush from the wings to the legs. Melt the butter into liquid in advance and keep it at an appropriate temperature for easy application.
Temperature control points: Steadily control the temperature between 225-250 degrees. Put a bowl of water at the bottom of the baking pan to increase the environmental humidity. Use a thermometer to monitor the internal temperature of the turkey breast. Remove it in time when it reaches 165 degrees.
Wrapping technique: Loosely wrap the whole turkey with aluminum foil. When wrapping, reserve space for the hot air to circulate. Remove the aluminum foil in the last 20 minutes to make the skin crispy. This can achieve the perfect effect of being crispy on the outside and tender on the inside.
