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SMOKED TURKEY IS A HOLIDAY FAVORITE
And you can smoke great turkey every time in your Cookshack smoker by following these simple directions.
  TURKEY SMOKING TIPS
Methods Tips
OLD-FASHIONED SMOKED TURKEY
  1. Salt turkeys inside and out before cooking.
  2. Season with Cookshack RibRub and/or Cookshack Spicy Chicken Rub.
  3. Rub with mayonnaise, vegetable oil, butter or margarine.
  4. 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.)
  5. Set birds in foil roasting pans, and place on smoker's grills; or set turkeys directly on smoker grills.
  6. Smoke-cook to internal temperature of 180°. Takes about 10 hours for a 12 lb.turkey, at 180 - 200°.
  7. Remove from smoker and serve, or cool down and refrigerate or freeze.

SMOKED TURKEY BREAST

  1. Rub with mayonnaise and season with Cookshack RibRub or Cookshack Spicy Chicken Rub.
  2. 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.
  3. 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 (optional accessory).
    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. turkeys.
  • 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 oven.
  • 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 freezing.
  • 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.

TO FREEZE

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.

SMOKING WOODS

  • 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 smoking wood.
  • 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 amount.



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