OLD-FASHIONED SMOKED TURKEY
- Salt turkeys inside and out before cooking.
- Season with Cookshack RibRub and/or Cookshack Spicy Chicken Rub.
- Rub with mayonnaise, vegetable oil, butter or margarine.
- Load smoker's wood box with hickory wood, apple wood, or a
combination of both woods. (Consult your smoker's Operator's Manual
for correct amount of wood.)
- Set birds in foil roasting pans, and place on smoker's grills; or
set turkeys directly on smoker grills.
- Smoke-cook to internal temperature of 180°. Takes about 10
hours for a 12 lb.turkey, at 180 - 200°.
- Remove from smoker and serve, or cool down and refrigerate or
SMOKED TURKEY BREAST
- Rub with mayonnaise and season with Cookshack RibRub or Cookshack
Spicy Chicken Rub.
- Smoke-cook bone-in turkey breasts at 200°, one hour per pound.
Turkey breasts are dense, and an additional 30 - 60 minutes cooking
time may be required, for both boneless and bone-in breasts.
- For higher humidity, cover the vent hole of the smoker the first
two hours of the smoke-cook cycle, or use a Cookshack Water Magazine
Recommended wood: apple and hickory
SMOKED TURKEY WINGS
Season with Cookshack Spicy Chicken Rub. Smoke 2 to 2 1/2 hours at
200°. Serve with Cookshack Spicy Barbecue Sauce.
SOME HELPFUL TIPS
- It takes 10 - 12 hours at 180 - 200° to smoke a load of 12 lb.
- Always use good quality (Grade A) birds.
- It takes about twice as long to slow-smoke a load of turkeys in a
Cookshack smoker at 200† as it does to cook turkeys in a conventional
- Rub inside and out with butter, vegetable oil, liquid margarine, or
mayonnaise before seasoning to help reduce dryness of skin.
- Salt turkeys inside and out before cooking. Sprinkle with Cookshack
RibRub or Spicy Chicken Rub.
- Smoke turkeys in foil pans to preserve the drippings or for
- Sweet, mild woods, such as hickory and apple are best with turkey.
BASTED VS. UNBASTED BIRDS
Turkeys which have been injected with a basting solution tend to
cook more slowly than turkeys which have nothing injected. For
example, it takes about 10 - 12 hours to cook a 10 lb. basted turkey,
and 9 hours for the same size unbasted bird.
Set turkeys in foil roasting pans. Smoke-cook as usual. Remove from
smoker, and wrap immediately in heavy duty aluminum foil. Cool to room
temperature. Freeze in pans with drippings. To reheat, set pan
containing frozen turkey in 200° oven and heat for 8 hours.
- What kind and how much wood you use for flavoring is a matter of
personal taste. Hickory is a traditional favorite for turkey. In the last few years, mesquite has gained in popularity as a turkey
- General Guidelines for Wood Usage are found in your Cookshack
smoker's Operator's Manual. Try the suggestions, then adjust quantity
up or down as your taste dictates.
- Your Cookshack smoker's Operator's Manual will tell you the maximum
amount of wood that your smoker can safely use. Do not exceed this