{"id":5050,"date":"2018-12-19T06:30:51","date_gmt":"2018-12-19T11:30:51","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5050"},"modified":"2021-10-13T12:40:24","modified_gmt":"2021-10-13T16:40:24","slug":"the-not-so-smokey-smoked-turkey","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/the-not-so-smokey-smoked-turkey\/","title":{"rendered":"SMOKED TURKEY- NOT-SO-SMOKEY!"},"content":{"rendered":"
\"Our

Our not so smokey Smoked Turkey is from cooking this on the gas grill, not on a smoker. We selected this photo because of the great color- not dark like a traditional smoker can impart!<\/p><\/div>\n

THE NOT-SO-SMOKEY SMOKED TURKEY <\/a><\/span>Share on X<\/a><\/span><\/h3>\n
\"Listen

Listen to our blog #smokinlicious- smoked turkey<\/p><\/div>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/THE-NOT-SO-SMOKEY-SMOKED-TURKEY-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\n

T<\/span>urkey is one of those items that is generally made for a special event \u2013 Thanksgiving, Christmas, New Year \u2013 and not associated with everyday cooking.\u00a0 I\u2019m here to tell you that it\u2019s easy to enjoy turkey<\/a> any time of year when you use a gas grill for the cooking and smoke infusion.\u00a0 All you need is a turkey (preferably one under 15 lbs.), 6 wood chunks, a water pan with hot water, and your favorite gas grill.<\/p>\n

Smoked Turkey- Turkey 101 Prep
\n<\/em><\/strong><\/span><\/h2>\n
\"Preparing

#freshturkey<\/strong><\/p><\/div>\n

I<\/span>\u2019m fortunate to have a local fresh turkey farm, Sprague\u2019s Turkey Farm<\/strong><\/em><\/a> in Portville, NY, close by so I\u2019ve ordered one that is under 14 lbs.\u00a0 Before preparing the turkey for marinating overnight, I first need to remove the parts that are commonly found inside the turkey.\u00a0 This includes the neck, heart, liver, and gizzard which is part of the turkey’s digestive tract.\u00a0 These parts do make for great stock so if you can, save them to add to a stockpot down the road.<\/p>\n

Once the organs and neck are removed, it\u2019s important to wash the entire turkey under running water.\u00a0 After a thorough wash, pat dry with some paper towels and place in a shallow pan for the rub application.<\/p>\n

Herb and Spice Rub<\/em><\/strong><\/span><\/h2>\n
\"Gently

#turkeyrub<\/strong><\/p><\/div>\n

A<\/span>fter washing and patting dry the turkey, I trim the excess skin from the neck area and then begin applying the rub.\u00a0 I\u2019ve combined an assortment of herbs and spices for my rub as I tend to like a potent mix of ingredients to balance the fresh meat and smoke.\u00a0 My rub includes: allspice, clove, basil, cumin, cardamom, coriander, cinnamon, celery salt, garlic and onion powder, oregano, orange and lemon peel, paprika, and ancho chili powder.\u00a0 I make sure to cover the entire surface of the bird.\u00a0 I add a few drops of avocado oil and then apply additional rub.\u00a0 This will be refrigerated overnight to allow the flavors to marry and penetrate to the meat.<\/p>\n

Tasting Notes: <\/em><\/strong>Feel free to incorporate different herbs and spices in your rub as there are no rules when it comes to combinations.\u00a0 <\/em><\/p>\n

Smoked Turkey- Smoking on the Gas Grill<\/em><\/strong><\/span><\/h2>\n
\"Placing

#twozonecooking<\/strong><\/p><\/div>\n

A<\/span>s you can see in some of the photos, this was a cold day at the grill, with a temperature below 25\u00b0F.\u00a0 I prepare my LP\/Gas grill by first removing one of the grill grates, exposing two of my burner shields.\u00a0 To one of the shields I place 3 double filet wood chunks from <\/a>SmokinLicious\u00ae.<\/strong>\u00a0 Now I lite only two burners; the one with the wood chunks and the one directly next to that.\u00a0 I set these burners to medium heat to start.\u00a0\u00a0\u00a0 Just before I\u2019m ready to grill, I check the temperature readout and adjust my heat setting until I hit my target temperature of 325\u00b0F.<\/p>\n

Time to add the rubbed turkey to the unlit side of the grill and my water pan right next to the bird.\u00a0 I insert a thermometer and close the lid.\u00a0 Basically, for the next couple of hours, I just need to monitor that the water pan<\/a> has enough hot water in it and the bird gets spritz with water to keep the skin moist.<\/p>\n

Tasting Notes:<\/em><\/strong> Although I\u2019ve placed my water pan to the side of my turkey, between the lit and unlit sides of the grill, you can use this as a drip pan and place this directly under the turkey.\u00a0 I elected not to do this today due to my low outdoor temperature.<\/em><\/p>\n

Time to Serve Your Smoked Turkey!<\/em><\/strong><\/span><\/h2>\n
\"Our

#turkey <\/strong><\/p><\/div>\n

I<\/span>f you\u2019ve maintained the steady temperature of 325\u00b0F and hot water in the drip pan, you won\u2019t need to stay with the grill during most of the turkey\u2019s cooking time.\u00a0 My skin has crisped up thanks to maintaining moisture both on the bird\u2019s skin and in the cooker with my water pan.\u00a0 I remove the turkey and take it to the kitchen where I cover it for about 30 minutes prior to carving.\u00a0 It\u2019s super tender, moist, with a crunch to the skin.\u00a0 The best part is that the smoke is subtle and does not over power the fresh meat.<\/p>\n

That\u2019s why the two-zone method<\/a> of smoking is perfect when your feeding a variety of tastes.\u00a0 Those that tend to avoid smoked foods will find this full of flavor that is well balanced due to our rub and consistent cooking temperature.\u00a0 My turkey of 13-1\/2 pounds took just about 4 hours to finish with very little effort on my part, even with a 22\u00b0F outdoor temperature and wind chill.\u00a0 The best part is my oven was free to cook a bunch of side dishes so everything was timed perfectly for the table.<\/p>\n

W<\/span>hat\u2019s your favorite preparation for turkey?\u00a0 \u00a0Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That\u2019s SmokinLicious\u00ae<\/strong>.<\/p>\n

SmokinLicious\u00ae products used in this blog:<\/h2>\n

Wood Chunks- Double Filet<\/a><\/h3>\n
\"More

More related reading on Smoked Turkey and the different methods of preparation1<\/p><\/div>\n

Additional reading:<\/h2>\n

-WHY TWO-ZONE COOKING METHOD LET\u2019S YOU WALK AWAY FROM THE GRILL<\/a><\/h3>\n

-SMOKE A TURKEY- LEARN HOW<\/a><\/h3>\n

-SMOKED HAM ON THE GAS GRILL<\/a><\/h3>\n

-CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER<\/a><\/h3>\n
\"Dr.

Dr. Smoke- Everyone forgets about the extra oven almost everyone has- the lp\/gas grill! So this year we prepared smoked turkey using the gas grill with wood chunks providing the smoke!<\/p><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

If you\u2019ve maintained the steady temperature of 325\u00b0F and hot water in the drip pan, you won\u2019t need to stay with the grill during most of the turkey\u2019s cooking time. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,188,10,3,4,1009],"tags":[1060,1059,223,1061,247,1057,1058,815,1062],"class_list":["post-5050","post","type-post","status-publish","format-standard","hentry","category-general-smoking-information","category-hardwood-chunks","category-recipes","category-smoking-tips","category-smoking-with-chunks","category-two-zone-cooking-method","tag-how-to-smoke-a-turkey-on-a-gas-grill","tag-smoked-turkey","tag-smoker-pan","tag-smoking-a-turkey","tag-smoking-wood-chunks","tag-turkey","tag-turkey-farm","tag-two-zone-cooking-method","tag-water-pan"],"yoast_head":"\nSMOKED TURKEY- NOT-SO-SMOKEY! - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Can a turkey be cooked and smoked on a gas grill? 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