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Set the smoker to 325 degrees. Turkey is leaner than brisket and pork butt and requires a higher temperature to crisp up the skin. Remove the smoked turkey from the heat when the breast meat has cooked to 160 degrees. During the resting period, the temp should rise to 165, which is the ideal serving temperature.
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Using Wood Pellets for Turkey. Preheat your pellet grill to a minimum of 275 degrees Fahrenheit. To guarantee that the inside cooks completely, increase the temperature to 300 or 325 degrees Fahrenheit. In a disposable aluminum pan, place the turkey.
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Just like Weber and Traeger, Camerons are a wood chip brand that consistently produce excellent quality wood, with no added chemicals or additives. This is just pure, natural hardwood, and it does the job superbly. This stuff is easy to light, and burns at an even pace to give you a steady, smoky flavor. Buy on Amazon.
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3. Fire up the smoker to 225ยฐF. Allow the rub to sit on the turkey while you get your pellet smoker up to temperature. Then set the whole turkey on the grill grate as pictured. The first stage of the cook is all about getting some smoke flavor into the whole turkey while gently bringing up the internal temperature.
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Rub the exterior of the turkey with kosher salt and fresh black pepper. Preheat pellet grill to 225ยฐF. Place your turkey on the pellet grill and close the lid. Place an aluminum foil drip pan underneath the turkey and fill with 2-3 cups of water to help keep the environment moist. Smoke the turkey for 6-7 hours.
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Maple wood serves as the base for our Traeger Turkey Blend Pellets and provides a consistent, moderate heat throughout the smoke and a delicate blend of sweet and savory flavors. A touch of hickory wood gives it just the right amount of smoke flavor to penetrate deep into the turkey breast. Taken together, these give you the best of both worlds.
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Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub. Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke.
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After smoking turkey for the last 15 years, my personal preference comes down to three different types of wood: Cherry, Alder, and Maple with Cherry being my number one pick. Cherry is not an overbearing smoking wood and it offers a subtle sweet flavor. Smoke your turkey at the right temp, for the right amount of time, with the correct wood and.
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Flavor Profile. Cherry. Adds a light cherry flavor to your turkey, more delicate than other smoke flavors. Pecan. A medium flavor wood that will be more powerful than fruit woods, but not as strong as other woods that might overpower your turkey. Maple. Maple is mild and slightly sweet, but not as sweet as peach wood.
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How to Smoke a Turkey on a Pellet Smoker Preparing the turkey. First things first, let's get that turkey ready. Remove the neck and giblets from the cavity, and give your turkey a good rinse under cold water. Pat it dry with paper towels, both inside and out. If you've decided to brine your turkey (more on that later), do so a day ahead of.
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Quick Summary. The most ideal wood for smoked turkey includes Alderwood, Applewood, Cherrywood, Hickory, Maplewood, Mesquite, Oak, Peachwood, and Pecan Wood. These smoking wood types all have different smoking times, flavors, and intensities. Each type of wood gives the smoked turkey breast a distinct color.
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As we've mentioned, different woods produce different flavor profiles that work nicely with turkey. Some of the most common choices include: 1. Pecan. One of the most common woods used in meat smoking, pecan provides an excellent combination of sweetness, smokiness, and sharpness to your turkey meat. A little more robust than a lot of the.
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Cherry wood is a great choice when you are choosing which wood to use for smoking your turkey. It provides a sweet, smoky flavor that can enhance your turkey without becoming too overpowering. Ensure you choose only 100% natural hardwood chips to get the best results and most authentic cherry wood flavor.
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Ingredients: brown sugar, butter, water. Directions: In a small saucepan, melt together brown sugar and butter until smooth. Add a little water to thin the glaze. Brush the glaze onto the turkey during the last 20-30 minutes of cooking.
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Cherry - where we love this mild sweet wood, it is also great for adding a rich mahogany color to your meats. Pecan - nutty, rich flavor. Maple - subtle, mild, and sweet smoky flavor. Post Oak - medium flavor. Hickory - the most popular choice for smoking wood, this has a classic barbecue flavor with a robust flavor.
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Smoking at 325ยฐF gets ensures delightfully crispy skin. Remove the neck, giblets, and liver from the turkey cavity. Put them in a baggie to cook later, if desired. Pat dry the entire turkey with paper towels. Use paper towels to dry the cavity, as well - you want to dry the entire bird.