how to smoke a turkey on your stovetop.

ask and you shall receive. and then some. for adam and whoever else is curious, my sister has generously drafted instructions (a veritable manual, much less a recipe) for smoking your bird. and yes, this is what happens when you ask an engineer how to do something. connie, you’re a big dork. but nice little illustration.

Smoking a turkey on your stovetop is an inexact science and depends on a number of factors including the size of your bird, type and size of heat source, size of roasting pan, how smoked you want it to taste, etc. Its best to learn how smoked you like your bird by multiple trial and errors.

Start by brining the turkey in a solution of salt, water, pepper. Brine anywhere from 3 hours to overnight (refrigerated if overnight). Meanwhile, be sure to soak the woodchips in water for an hour before you start smoking. The idea is not to have the woodchips burn or catch fire, but to extract smoke from them due to heating. I like to use woods like hickory (just right), applewood, or mesquite (almost too strong a flavour).

To set up your stovetop tented foil smoker, start with a large roasting pan that has a rack attached to it. The rack will be used to support the bird and raise it above the level of the woodchips. Put a long sheet of foil lengthwise in the roasting pan such that the sheet is centred within the pan. Repeat this step across the width of the roasting pan. You can also repeat this on the diagonals (although its a bit more awkward), as this helps make a more airtight tent.

Spread the woodchips evenly across the bottom of the roasting pan. Then put the grate/rack across the top of the pan. Drain the brining solution from the turkey. Salt and Pepper the exterior thoroughly and place the turkey on top of the rack. Bring together the sides of the foil sheets and fasten them thoroughly together to create an airtight tent within the roasting pan.

My roasting pan is pretty big so I prefer putting it across two burners so that there is a more even heating (rather than the legs side or breast side hanging off one end, not getting evenly cooked). I would put the heat on medium or even medium low (if youre patient) and let the tent system warm up. Resist the urge to crack open the tent to check to see if it smoking (it will be). If you see any smoke escaping, try to patch up the tent with additional foil. Make sure there is enough ventilation in the kitchen as the house can get very smokey if you have a leaky tent maybe disconnect the fire alarm.

I like to smoke my bird for 1.5-2 hours depending on how big it is, how strong the wood is, what heat I have it at. Its likely that youll need to finish the turkey off in the oven, probably another 45-90 minutes. Use a meat thermometer to determine when the turkey is done. Also, the smoking tends to give the meat a more pinkish colour so dont be put off by the slightly pinkish tinge when you carve the meat.


1 Response to “113352042955760417”

  1. 1 foo December 2, 2005 at 11:20 am

    oh that is too cool! someday i will attempt this..

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