Hints for Smoking the Perfect Hasty-Bake Turkey
October 30, 2012
It's not just for the Holiday season. With this recipe you can enjoy a Hasty-Bake smoked turkey anytime of the year. Tell us about your Perfect Hasty-Bake Turkey in the comments below. Preparation:
- Choose a small bird that is fresh, not frozen (10 to 12 lbs. is ideal, 14 lbs. maximum—if you need more turkey, it is best to smoke two birds).
- Rub the turkey with your favorite seasonings, preferably under the skin, the night before cooking. (Hasty-Bake BBQ Rub is an excellent choice!)
- Use a large aluminum baking pan or basting pan.
- Fill the pan with ¼” to ½” of the basting fluids of your choice. (We recommend white wine, olive oil, flat champagne, apple juice, or even beer.) Baste the bird about every 30 minutes—it is important that you don’t let the turkey dry out.
- Inside the turkey, put 2 quartered onions and 2 cloves of peeled garlic (or anything else you desire—don’t be afraid to be creative!). Don’t attempt to make dressing inside the bird while smoking.
- Cover the breast of the turkey with a flourcloth or cheesecloth soaked in olive oil, butter, or bacon grease. For added flavor, put 5 strips of bacon between the cloth and the breast. (Note: To have a picture-perfect bird, you should remove the flourcloth or cheesecloth to brown the breast about 30 minutes prior to removing the turkey from the grill.)
- As a general rule, smoke ½ hour per pound, plus one additional half hour. For example, a 12 lbs. turkey will take 6 ½ hours.
- The temperature of the oven should be around 200 degrees for true smoking. However, don’t be afraid to raise the temperature to speed up the cooking process.
- Refresh the supply of hardwood charcoal in the oven about every 1 to 1 ½ hours.
- For added smoke flavor add cherry, apple, pecan or persimmon wood chunks (which have been presoaked in water) about every hour, around the edge of the fire box.
- To test the turkey for doneness, use an Insta-Read thermometer. The thickest part of the breast should be 165°.
October 30, 2012by Brian McCullough