Turkey Smoking TEST

How To Smoke a Turkey
By Cheri Sicard

This entry was intended to see whether copying code, including pictures and tables, could be done from another web site. It turned out to be completely easy.

Smoked turkey is a delicacy that many people love, but they don't have it that often because, let's face it, buying a smoked turkey is expensive. If only these turkey deprived folks knew just how easy and economical it is to make your own smoked turkey at home.

We used a water smoker to make our turkey. These are available wherever barbecue grills are found, but here's an economical secret: start going to garage sales. For some reason, smokers seem to be a popular item, possibly because a lot of folks don't know how to use them. I purchased my smoker, almost new, for a measly seven dollars, and I see them often while on my regular Saturday garage sale runs.

Water smokers are available in electric, gas or charcoal model, and all work well. Charcoal smokers have two pans - one for charcoal and one for liquid which creates the moist, hot smoke needed for cooking.

If you don't own a water smoker, you could also smoke your turkey on the grill using the Indirect Smoking Method. Just follow the simple instructions given to us by America's Smoking King, Famous Dave Anderson.

Important Points
Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F for too long.

Do not stuff a turkey destined for smoking. Because smoking is takes place at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165° F, not to mention that smoked stuffing has an undesirable flavor.

Recipes
Smoked turkey doesn't need a recipe as seasonings, ingredients and spices are not necessary. You can add a little salt, pepper or poultry seasoning, but the smoke provides the principle flavor. Don't be afraid, however, to get creative with that smoke by experimenting with different types of wood -- hickory or mesquite being the most popular. Any chunks or chips of water-soaked hardwood or fruitwood will work, but do not use softwoods like pine, fir, cedar or spruce as they will give the food a turpentine flavor and coat it with an ugly and inedible black pitch.