How to Smoke a 21 lb Turkey for Thanksgiving

How to Smoke a 21-Pound Turkey

Smoked turkey is a delicious and impressive way to cook a Thanksgiving turkey. The smoky flavor is perfect for the holidays, and the long, slow cooking process results in a moist and flavorful bird.

In this article, we will show you how to smoke a 21-pound turkey using a charcoal smoker. We will cover everything from choosing the right turkey to smoking it to perfection. So if you’re looking for a way to cook a truly memorable Thanksgiving turkey, read on!

Choosing the Right Turkey

The first step to smoking a turkey is choosing the right bird. You want to choose a turkey that is about 21 pounds. This size is large enough to feed a crowd, but not so large that it will be difficult to smoke.

When choosing a turkey, look for one that is plump and has a good amount of breast meat. The skin should be smooth and free of blemishes. You can also check the turkey’s legs to make sure they are flexible. If the legs are stiff, the turkey is probably too old.

Preparing the Turkey

Once you have chosen your turkey, it’s time to prepare it for smoking. The first step is to rinse the turkey inside and out with cold water. This will help to remove any bacteria.

Next, you need to remove the giblets from the turkey. The giblets are the internal organs of the turkey, and they are usually found in a bag inside the turkey’s cavity. You can discard the giblets, or you can save them to make gravy.

Now it’s time to season the turkey. You can use any seasonings you like, but some popular choices include salt, pepper, garlic powder, and onion powder. You can also add herbs such as rosemary, thyme, or sage.

Once the turkey is seasoned, it’s time to tie it up. This will help to keep the turkey’s shape while it cooks. You can tie the turkey up with kitchen twine, or you can use a poultry truss.

Smoking the Turkey

Now it’s time to smoke the turkey! The first step is to preheat your smoker to 225 degrees Fahrenheit. You can use any type of smoker you like, but we recommend using a charcoal smoker.

Once the smoker is preheated, it’s time to add the turkey. You can place the turkey directly on the grates, or you can use a roasting rack. If you are using a roasting rack, make sure to place it in the center of the smoker.

Smoke the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit. You can check the turkey’s temperature with a meat thermometer.

Once the turkey is cooked, it’s time to let it rest. Cover the turkey with foil and let it rest for at least 30 minutes before carving.

Carving the Turkey

Now it’s time to carve the turkey! Start by removing the legs from the turkey. To do this, cut through the skin and meat between the leg and the thigh. Then, cut through the joint to separate the leg from the thigh.

Next, remove the wings from the turkey. To do this, cut through the skin and meat between the wing and the body. Then, cut through the joint to separate the wing from the body.

Finally, carve the breast meat from the turkey. To do this, cut through the skin and meat between the breast and the thigh. Then, cut along the breastbone to remove the breast meat.

Serve the turkey immediately and enjoy!

Temperature	Time	Notes
225 degrees F	10-12 hours	Brined the turkey for 24 hours before smoking.
250 degrees F	8-10 hours	Rubbed the turkey with a dry rub before smoking.
275 degrees F	6-8 hours	Used a wet brine on the turkey before smoking.

Choosing the Right Turkey

When it comes to smoking a turkey, there are a few things you need to consider in order to choose the right bird.

Size

The first thing to think about is the size of the turkey. If you’re smoking a turkey for a small gathering, you can get away with a smaller bird. However, if you’re smoking a turkey for a large group, you’ll need a larger bird.

As a general rule, you should plan on about 1 pound of turkey per person. So, if you’re smoking a turkey for a group of 10 people, you’ll need a turkey that weighs about 10 pounds.

Type

There are two main types of turkeys: heritage turkeys and commercial turkeys. Heritage turkeys are turkeys that have been bred for their flavor and heritage. They tend to be smaller than commercial turkeys, but they also have a richer flavor. Commercial turkeys are turkeys that have been bred for their size and efficiency. They tend to be larger than heritage turkeys, but they also have a milder flavor.

When it comes to smoking a turkey, you can use either a heritage turkey or a commercial turkey. However, keep in mind that heritage turkeys will take longer to smoke than commercial turkeys.

Brining or Marinating

Brining and marinating are two methods that can be used to add flavor to a turkey before smoking it. Brining involves soaking the turkey in a salt water solution, while marinating involves soaking the turkey in a flavorful liquid.

Brining is a good option if you want to add a lot of flavor to your turkey. However, it does take some time, as the turkey needs to be brined for at least 24 hours. Marinating is a good option if you don’t have a lot of time, as the turkey only needs to be marinated for a few hours.

Smoking Wood

The type of wood you use to smoke your turkey will have a big impact on the flavor of the finished product. Some of the most popular woods for smoking turkeys include hickory, oak, and apple.

Hickory wood has a strong, smoky flavor that is perfect for smoking turkeys. Oak wood has a milder flavor than hickory wood, but it still adds a nice smoky flavor to the turkey. Apple wood has a sweet, fruity flavor that is perfect for smoking turkeys that will be served with a sweet glaze.

When choosing a smoking wood, you should consider the flavor you want to achieve. If you want a strong, smoky flavor, hickory wood is a good option. If you want a milder flavor, oak wood is a good option. And if you want a sweet, fruity flavor, apple wood is a good option.

Preparing the Turkey

Once you’ve chosen the right turkey, it’s time to prepare it for smoking.

Removing the Neck and Giblets

The first step is to remove the neck and giblets from the turkey. The neck is located at the back of the turkey, and the giblets are located inside the cavity.

To remove the neck, cut it off at the base of the head. To remove the giblets, reach inside the cavity and pull out the bag that contains the heart, liver, and gizzard.

Washing and Drying the Turkey

The next step is to wash and dry the turkey. It’s important to wash the turkey thoroughly to remove any bacteria. However, you should be careful not to rinse the turkey under running water, as this can actually spread bacteria.

To wash the turkey, fill a large sink with warm water and add a few drops of dish soap. Submerge the turkey in the water and gently swish it around to remove any dirt or debris. Then, rinse the turkey under cold water and pat it dry with paper towels.

Applying Rub or Marinade

The final step before smoking the turkey is to apply a rub or marinade. Rubs are made with a mixture of spices and herbs, while marinades are made with a mixture of oil, vinegar, and other ingredients.

Rubs are a good option if you want to add a lot of flavor to your turkey. Marinades are a good option if you want to add a more subtle flavor to your turkey.

When applying a rub or marinade, be sure to cover the entire turkey. You can use your hands, a brush, or a spray bottle to apply the rub or marinade.

Conclusion

Smoking a turkey is a great way to cook a delicious and flavorful bird. By following these tips, you can choose the right turkey, prepare it properly, and smoke it to perfection.

Smoking the Turkey

Smoking a turkey is a great way to cook a large bird for a holiday meal. The slow cooking process results in a moist and flavorful turkey that is sure to please everyone.

To smoke a turkey, you will need the following:

* A smoker
* A 21-pound turkey
* Wood chips or pellets
* A meat thermometer
* Cooking spray
* Aluminum foil

Instructions:

1. Preheat the smoker to 225 degrees Fahrenheit.
2. Rinse the turkey inside and out and pat dry with paper towels.
3. Brush the turkey with cooking spray.
4. Place the turkey in the smoker, breast-side up.
5. Smoke the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
6. Baste the turkey every hour with the drippings.
7. Remove the turkey from the smoker and wrap it in aluminum foil.
8. Let the turkey rest for 30 minutes before carving.

Temperature and Time

The ideal temperature for smoking a turkey is 225 degrees Fahrenheit. This will allow the turkey to cook slowly and evenly, resulting in a moist and flavorful bird.

The cooking time for a 21-pound turkey will vary depending on the smoker you are using. However, you can expect to smoke the turkey for 3-4 hours.

Wood Chips or Pellets

You can use either wood chips or pellets to smoke a turkey. Wood chips will give the turkey a more smoky flavor, while pellets will produce a more mild flavor.

If you are using wood chips, you will need to add them to the smoker every hour or so. Pellet smokers will automatically add wood pellets to the firebox as needed.

Maintaining the Smoker

It is important to maintain the temperature of the smoker while smoking a turkey. If the temperature gets too high, the turkey will cook too quickly and become dry. If the temperature gets too low, the turkey will take too long to cook and may become tough.

To maintain the temperature of the smoker, you will need to adjust the airflow. If the temperature is too high, you can close the vents to reduce the airflow. If the temperature is too low, you can open the vents to increase the airflow.

Resting the Turkey

After smoking the turkey, it is important to let it rest for 30 minutes before carving. This will allow the juices to redistribute throughout the turkey, resulting in a moist and flavorful bird.

Carving the Turkey

To carve the turkey, you will need a sharp knife. Start by cutting off the legs and wings. Then, cut the turkey in half along the breastbone. Finally, slice the turkey into thin pieces.

Serving the Turkey

The smoked turkey can be served with your favorite sides. Some popular side dishes include mashed potatoes, stuffing, and green bean casserole.

Carving and Serving the Turkey

After smoking the turkey, it is important to let it rest for 30 minutes before carving. This will allow the juices to redistribute throughout the turkey, resulting in a moist and flavorful bird.

To carve the turkey, you will need a sharp knife. Start by cutting off the legs and wings. Then, cut the turkey in half along the breastbone. Finally, slice the turkey into thin pieces.

The smoked turkey can be served with your favorite sides. Some popular side dishes include mashed potatoes, stuffing, and green bean casserole.

Smoking a turkey is a great way to cook a large bird for a holiday meal. The slow cooking process results in a moist and flavorful turkey that is sure to please everyone.

Here are some tips for smoking a turkey:

* Use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature of 165 degrees Fahrenheit.
* Baste the turkey every hour with the drippings to keep it moist.
* Let the turkey rest for 30 minutes before carving.
* Serve the turkey with your favorite sides.

With a little planning and patience, you can easily smoke a delicious turkey for your next holiday meal.

Q: What is the best way to smoke a 21 lb turkey?

A: There are a few different ways to smoke a 21 lb turkey, but the most common method is to use a smoker. To smoke a turkey in a smoker, you will need the following ingredients:

* A 21 lb turkey
* Wood chips (apple, hickory, or oak)
* A smoker
* A meat thermometer
* Cooking spray

Instructions:

1. Preheat your smoker to 225 degrees Fahrenheit.
2. Rinse the turkey inside and out with cold water and pat dry.
3. Coat the turkey inside and out with cooking spray.
4. Place the turkey in the smoker and cook for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
5. Let the turkey rest for 10 minutes before carving and serving.

Q: How long does it take to smoke a 21 lb turkey?

A: It takes approximately 3-4 hours to smoke a 21 lb turkey. However, the cooking time may vary depending on the size of the turkey and the temperature of the smoker.

Q: What temperature should I cook a smoked turkey to?

A: You should cook a smoked turkey to an internal temperature of 165 degrees Fahrenheit. This will ensure that the turkey is cooked through and safe to eat.

Q: What wood chips should I use to smoke a turkey?

A: You can use any type of wood chips to smoke a turkey, but the most common types are apple, hickory, and oak. Apple wood chips will give the turkey a sweet flavor, hickory wood chips will give it a smoky flavor, and oak wood chips will give it a more robust flavor.

Q: What are some tips for smoking a turkey?

A: Here are some tips for smoking a turkey:

* Use a meat thermometer to ensure that the turkey is cooked through.
* Let the turkey rest for 10 minutes before carving and serving.
* Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.

Q: What are some common mistakes people make when smoking a turkey?

A: Some common mistakes people make when smoking a turkey include:

* Not using a meat thermometer to check the internal temperature of the turkey.
* Not letting the turkey rest before carving and serving.
* Overcooking the turkey.

Q: Where can I find more information on smoking a turkey?

A: There are many resources available online and in libraries that can provide you with more information on smoking a turkey. Here are a few resources to get you started:

* [The Spruce Eats: How to Smoke a Turkey](https://www.thespruceeats.com/how-to-smoke-a-turkey-591190)
* [Serious Eats: The Ultimate Guide to Smoking a Turkey](https://www.seriouseats.com/the-ultimate-guide-to-smoking-a-turkey-recipe)
* [Bon Apptit: How to Smoke a Turkey](https://www.bonappetit.com/recipe/how-to-smoke-a-turkey)

Smoking a 21 lb turkey is a great way to cook a delicious and juicy bird for your holiday feast. In this comprehensive guide, we have outlined all of the steps involved in smoking a turkey, from brining the bird to choosing the right wood for your smoker. We have also provided tips on how to avoid common mistakes and ensure that your turkey comes out perfectly cooked. By following these steps, you can be confident that you will be able to smoke a 21 lb turkey that is sure to impress your guests.

Here are the key takeaways from this guide:

* Brining your turkey before smoking it will help to keep it moist and flavorful.
* Choose a wood that will complement the flavor of the turkey.
* Smoke the turkey at a low temperature for a long period of time to ensure that it is cooked through.
* Avoid opening the smoker too often, as this will release heat and slow down the cooking process.
* Let the turkey rest for at least 30 minutes before carving it.

By following these tips, you can smoke a 21 lb turkey that is sure to be the centerpiece of your holiday feast.