Breast Up Or Down When Smoking Turkey?

Should turkey breast be up or down?

When it comes to smoking turkey, there is much debate over whether the breast should be up or down in the smoker. This is an important detail that can significantly affect the quality of the end product. It is important to understand the advantages and disadvantages of each option in order to make an informed decision. In this blog post, we will take an in-depth look at the pros and cons of smoking turkey with the breast up or down, so you can decide which method is the best fit for you. We will discuss the importance of regulating temperature, the impact of smoke flavor, and other factors that may influence the outcome of your turkey smoking experience. No matter what method you choose, we will provide quality tips to help you get the most out of your smoked turkey.

Do I need to brine a turkey to smoke it?

My short answer is no. However, if you prefer your turkey without the brine, you can do that.

The more thorough explanation is that I don’t think brining to the table is worth the trouble and mess it causes. Although some people vouch for it, I believe it adds extra work to a dish that is already quite delicious.

You can dry brine the turkey using the instructions from my post on smoked whole chicken if you want the benefits of brining without the mess. Simply follow the directions there, but make your adjustments to account for the weight of your turkey.

I am aware that many people brine their turkeys because they are concerned that it will become dry during the roasting process. Turkey that has been roasted can occasionally become a little dry.

Breast Up Or Down When Smoking Turkey?

On the other hand, smoked turkey cooks at such a low temperature for such a long time while continuously basting itself that it has no chance to become dry or monotonous. Any additional seasonings beyond salt, pepper, and a dash of granulated garlic and onion or garlic powder and onion powder are unnecessary due to the smoke’s incredible flavor.

I stuff the cavity of the bird with aromatics like onions, apples, and fresh herbs that help even more by being full of moisture, just like I do in my five-spice roasted turkey. Using these, you baste the turkey from the inside out as it takes in all that lovely smoke.

Even though I am fully aware that leaving a large turkey in a larger pan in the refrigerator overnight is not convenient, it’s actually kind of necessary. You can blot a turkey’s skin with paper towels all. day. long, but it won’t become as dry as it would if left to roast on its own in a refrigerator with air flowing around it.

The skin of a dry turkey behaves better in the smoke, so why would you want that? Although it becomes slightly crisper, I wouldn’t say that smoked turkey skin will ever be as lovely and crisp as roasted turkey skin. It’s worthwhile because it also improves how well the meat absorbs the flavor of the smoke.

The ingredients you’ll need to make the best smoked turkey are listed below. The good news is it is all easy to find!.

What’s the best type of wood to use for smoking turkey?

For smoking poultry, we prefer apple wood, but hickory, cherry, or mesquite will also work well.

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You must first remove the internal organs, such as the kidney and liver, and rinse the turkey before you can smoke it. Then, season your turkey with butter, salt, and pepper. Pre-cook your bird in the oven for 30 minutes at 350 °F if you’re pressed for time. Next, light your smoker’s rack, oil it, and raise the temperature to 230 °F. Place the turkey breast up on the rack and add your chips to the smoker. Allow the turkey to smoke for 40 minutes per pound of turkey, and as needed, add more chips to the smoker to keep it hot enough. For tips on how to brine your turkey, read on!.

  • Tanya Fealings “This is my first time smoking a turkey and its delicious, thanks to your tips on smoking chips apple with apple cider, mmmmmm, very good. Thank you, my family is happy. Happy Holidays to you!”…” more
  • FAQ

    What position do you smoke a turkey?

    Next, apply oil to the skin and inside of the cavity. Next, apply a dry rub mixture to the exterior and interior of the cavity. Place the turkey breast side up on the second from the bottom rack of the smoker after it has reached 225°F and reached temperature.

    Do you put the turkey directly on the rack when smoking?

    You have two options for smoking your turkey: either directly on the smoker’s grates with a drip pan underneath, or in a roasting pan on a rack. Because I like to save the turkey drippings for gravy or roasted potatoes, I prefer to use the roasting pan.

    How do you keep a turkey moist when smoking?

    Turkeys should be brined overnight, only lightly seasoned, and first coated with fat. Brining prevents the turkey from becoming dry while it is being smoked. Basting the turkey only results in soggy skin. When the skin is overseasoned, it becomes inedible; instead, let the brine and aromatics add flavor.

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