Sometimes, the giblet pouch is in the neck cavity instead of the main body cavity. You may also find the neck in 1 of these cavities. A good idea for the giblets is to incorporate them into your stuffing recipe. Sauté them in a bit of butter or oil and add them sparingly to most stuffing recipes for added flavor. Many people choose to make broth or stock from the innards of the turkey. Cut them up, along with a diced onion, a couple carrots, as well as a couple stalks of celery, and add them to a pot of boiling water. Add a bit of salt, peppercorns, and several bay leaves to the pot and boil for several hours, skimming the foam off the top every so often.
Bring 2 gallons (7. 6 L) of water to a boil in a large saucepan. To it, add 4 cups (1 kg) of salt, 4 cups (800 g) of sugar, 1 bulb of garlic (cut in half), 1 cup (192 g) of black peppercorns, and your choice of fresh herbs (thyme, rosemary, lavender, sage, and marjoram all work well). Turn off the heat and allow the salt and sugar to dissolve completely. Let the mixture steep for 5 minutes. Add the basic brine to a large cooler filled with 3 bags of ice and stir it. To the cooler, add 1 gallon (3. 8 L) of apple cider, and 4 each of lemons and oranges, sliced in half. Submerge your turkey in the cooler, making sure it is entirely covered with liquid. Let your bird soak for at least 24 hours, turning the turkey every 6 to 12 hours. Try to keep the cooler in a cold place; if the temperature of the brine goes above 40 °F (4 °C), add extra ice to keep the solution cool and prevent the growth of bacteria. Be sure to rinse your turkey after brining it, otherwise the meat may be saltier than you would like.
You can also thaw a turkey by covering it in cool water. Submerge the wrapped turkey in a sink full of cold water. It will need to stay in its cold water bath for 30 minutes for every 1 pound (0. 45 kg) of bird.
A dry rub is a combination of dry spices that you rub into the skin of the turkey, coating it in flavor. For a basic but classic holiday rub, try a combination of kosher salt, pepper, dried thyme, dried rosemary, dried sage, and garlic powder. [5] X Research source A glaze is a thick, usually syrupy mixture that is brushed onto meat and which reduces once cooked, concentrating its flavors. Consider going with this holiday-themed glaze consisting of cranberry juice, maple syrup, apple cider, and brown sugar. [6] X Research source Who says smoking a turkey needs to be fancy? Give basic seasoning a try. Coat the turkey liberally with oil or softened butter and rub salt and pepper over its skin. You’re ready to cook. Feel free to use a barbecue rub that’s similar to what you’d use on pork.
To pre-cook your bird, place it in an oven-safe pan and cover it with foil or a lid. Bake the turkey for 30 minutes at 350 °F (177 °C).
If you want, you can get fancy with your soaking liquids. Say, for example, you’re using hickory chips to smoke the turkey. Why not reach for bourbon as your soaking liquid? Or say you’re smoking with applewood chips. Why not use apple cider? Complement the flavor of the chips with a tasty soaking liquid. Experiment with different wood chips to alter the flavor of the meat. Milder flavors of wood chips include alder, apple, cherry, grape, maple, mulberry, orange, and peach; stronger flavors include hickory, mesquite, oak, pecan, walnut, and whiskey barrel. [7] X Research source Some people prefer not soaking their wood chips—or wood chunks—at all. [8] X Research source They argue that wood needs to dry out before it produces smoke, prolonging the process. Experiment for yourself whether smoking with soaked or dry wood chips produces better flavor.
Consider placing a drip pan underneath the turkey. If you want to save fluids and fat for some smoky gravy, place a drip pan underneath your rack to catch any fluids leaving your turkey.
For example, at 220 °F (104 °C), a 15 lb (6. 8 kg) turkey will take between 8 and 9 hours to smoke. If you decide to cook the turkey at a higher temperature, the cooking time will diminish significantly, but the turkey won’t retain as much smoky flavor. At 325 °F (163 °C), a 15 lb (6. 8 kg) turkey will take between 3 and 3. 5 hours to smoke. [9] X Research source
If the turkey is not done yet, put the lid back on the smoker and let the bird cook another 30-45 minutes. Then, check for the desired temperature again.
Enjoy your smoked turkey on its own, or with a magnificent Thanksgiving fare that includes candied yams, mashed potatoes, green beans, stuffing, and cranberry sauce.
