Welcome to a journey of culinary delight! Elevate your dining experience with our perfectly smoked turkey. Our step-by-step cooking directions are crafted to make your kitchen the stage for a symphony of flavors.
Unlock the secrets to a succulent, smoky masterpiece that will leave your guests asking for more. From choosing the finest turkey to infusing it with the perfect blend of smoky goodness, our directions are your passport to a gastronomic adventure.
In this guide, we walk you through every step of the process, ensuring a foolproof and incredibly delicious result. Get ready to infuse your kitchen with the irresistible aroma of slow-smoked perfection.
No more second-guessing in the kitchen; our smoked turkey directions ensure your journey from raw to remarkable is a seamless one. Unleash your inner chef, and let the savory symphony begin!
Indulge in Culinary Excellence with Our Smoked Turkey Cooking Directions!
Approximate Cooking Times For Your Turkey
Remember, always check the temperature with a meat thermometer.
12lbs – 18lbs
4.5 -4.75 hours
4.5 – 5 hours
4.5 – 5 hours
Ingredients: Elevate the Flavor Profile
Optional: Stone Cold Meats Brine Kit
- 1 Whole Amish Turkey
- 1/2 cup Stone Cold Meat Pork & Poultry and/or Bayou Pachanga
- 1 Family Sized Stone Cold Meats Dressing (Savory Herb or Pachanga Cornbread)
- Duck Fat Cooking Spray
Cooking Instructions: A Symphony of Aromas
- IF Brining: See Stone Cold Meats Brining Preparation.
- Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.
- Preheat the smoker to 250°F. Load the smoker with apple wood.
- Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body
- Stuff the cavity of the turkey with our Savory Herb Dressing or Pachanga Cornbread Dressing.
- Spray the entire bird with duck fat cooking spray and cover with Stone Cold Meats seasoning all over the surface of the turkey.
- Place the turkey in the smoker. Cook for 5-6 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165°F. If you brine your turkey, you don’t need to baste it. Refill the wood chips as needed.
- If the turkey starts to get too dark, cover it with foil.
- Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.
It pairs GREAT with Stone Cold Meats House Made Turkey Gravy or Orange Bourbon Cranberry Sauce!
Unveil the Culinary Masterpiece
Dive into the world of smoked perfection. With our turkeys and instructions you can unveil a feast that will be etched in the memories of every fortunate guest. Let the smoky magic unfold!