If you want to serve your guests the perfect Thanksgiving turkey this year, then forget the oven and try an outdoor smoker instead. When you roast a turkey in the oven it tends to dry out, leaving your dinner mates craving more flavor and texture in their meat. But, when you smoke a turkey, you are giving it the chance to baste itself over time with the rich flavor it pulls from the smoke. This gives you a tender, juicy and more flavorful meal.
Never used a smoker before? No problem! The expert staff at Cookshack Inc. are ready to help. From explaining how to set up your new smoker to simple cooking tips, they can help you make the best Thanksgiving turkey ever.
Brining is Important
Unless you buy a frozen turkey that has already been injected with a salt solution (it should say so on the package), you will have to brine your turkey for 12-24 hours in order to bring out the best flavors from the meat.
Dry Rub is All You Will Need
Not every cook knows how to use seasonings properly. That is what makes smoking your meat so simple: few are needed. Simply rub a bit of salt, pepper, garlic and olive oil onto the skin of the turkey (make sure it has been patted dry) – that is all you’ll need. The smoking process will take care of the rest.
Pack the Inside with Aromatics
Make sure that your Thanksgiving turkey is tender and moist by packing it with some onion, sliced apples and a bit of garlic to help keep it moist while cooking – plus it makes it taste great!
The Wood You Use Will Affect the Flavor
When it comes to choosing the right wood chips for your smoker, you will have plenty of choices. New smoking fans usually opt for apple wood or hickory. While apple wood adds plenty of fall-like flavor, hickory is easier to use; mostly because it doesn’t have to be seasoned, and offers even more smokiness for a richer flavor to the meat.
Watch out for mesquite though until you have mastered your smoker. It must be seasoned properly, or it creates a creosote coating that can leave your turkey tasting a bit woody. Plus, the coating doesn’t look very nice.
Cook Slow and Low
You might think it is the wood smoke that makes that turkey taste so good, and that is partially true, But the biggest benefit to cooks using a smoker is the ability to cook the turkey slowly on a lower temperature for a longer period of time. This helps prevent dryness and allows the flavors of the seasonings plus wood smoke to really penetrate the bird. So be sure to set your smoker on 250 degrees Fahrenheit, and cook it for about 40 minutes per pound or until the internal temperature reaches 165 degrees.
Why settle for a dry roasted turkey again this year when you can wow your guests with a moist, tender and smoke flavored one from your new outdoor smoker. Come on into Cookshack Inc. today to see what type of smoker will work best for your next family get-together.