How to smoke a turkey

For those who crave the delicious taste of smoked turkey, but forego the luxury because of how much it costs in stores, beware! It's surprising how easy and economical it is to make smoked turkey at home. Not only will you enjoy this tempting bite, but think how much you will impress your friends and family. you don't need a smoker; any indoor grill will provide the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips. It is important that you allow enough time to smoke the turkey until it is fully cooked. Smoking time depends on the size of the turkey, the distance from the heat, the temperature of the coals, and also the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to make sure your turkey is thoroughly cooked. The turkey is done when a food thermometer inserted into the inside of the thigh reaches 180° F (make sure the thermometer does not touch the bone). Important points on how to smoke a turkey: Food safety is a primary concern when smoking a turkey. Turkey breasts, drumsticks, wings, and whole turkeys are fine for smoking, although to be safe, stick to whole turkeys that weigh 12 pounds or less. A larger turkey stays in the "danger zone" - between 40° F and 140° F for too long. Do not cook a turkey intended for smoking. Because the smoking is done at a low temperature, it can take too long for the stuffing to reach the desired temperature of 165°F, not to mention the smoked stuffing has an undesirable flavor. Here's a great and easy recipe: Chili Smoked Turkey Breast 1/4 cup fresh lime juice 2 tablespoons olive oil 2 teaspoons unsweetened cocoa 2 teaspoons paprika 2 teaspoons brown sugar 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon chili powder 1 teaspoon dried thyme 2 garlic cloves, chopped 1 (6 lb.) whole turkey breast 2 cups mesquite chips Cooking spray Combine first 10 ingredients in small saucepan; bring to boil. Remove from heat; cold. Combine the lime juice and turkey mixture in a large plastic zip-lock bag. Seal and marinate in the refrigerator for 2 hours. Soak the wood chips in water for at least 30 minutes. Drain well. Preheat a gas grill to medium heat (350° to 400°) using both burners. Turn off the left burner. Place the wood chips in a disposable foil pan or foil package with holes on the grill above the right burner. Remove turkey from marinade; discard the marinade. Place the turkey, skin side up, on a grill rack coated with cooking spray over the left burner. Cover and cook for 1 1/2 hours. Turn turkey over; cook 15 minutes or until a meat thermometer registers 170°. Remove the turkey from the grill. Cover loosely with foil and let rest for at least 10 minutes before carving. Remove the skin. Yield: 16 servings (serving size: 3 ounces) If you prefer a real smoker, water smokers are available in electric, gas, or charcoal models, and they all work well. A charcoal smoker has two pans – one for charcoal and one for liquid, which creates the moist, hot smoke needed for cooking. They're available wherever grills are, but here's an economical secret: start going to garage sales. For some reason, smokers seem to be a popular item, perhaps because many people don't know how to use them. However, as mentioned above, a smoker is not necessary to get the full, smoky flavor you desire. Unless you really smoke a lot of different things (cooking, not inhaling!), this is a load you can do without. Not only will you save money, but also space. But if you have a smoker, here's a simple recipe for smoking a turkey: 1 15 pound turkey, fresh or thawed 1/4 cup butter 1/2 cup white wine 1/2 cup honey 1/4 teaspoon cinnamon Prepare a smoker for 6 to 8 hours of smoke at a temperature of about 230 degrees. Melt the butter in a saucepan. Add wine, honey and cinnamon. Heat on low until the mixture is smooth and thin. Using a turkey injector, inject half of the mixture into the turkey in all fleshy areas. Brush remaining mixture over turkey. You can keep some of the marinade and apply it later, during the cooking process. Place the turkey in the smoker. When the internal temperature of the turkey reaches 165 degrees, the turkey is done. Remove from smoker and let rest for 10-15 minutes. Slice and serve. Enjoy!