Best 3 Smoked Turkey Without Smoker Recipes
Indulge in the delectable flavors of smoked turkey without the need for a smoker with our comprehensive guide. Discover three unique methods to achieve that smoky goodness in the comfort of your kitchen. From the classic oven-roasted smoked turkey, perfect for special occasions, to the innovative smoked turkey in a Dutch oven, ideal for smaller gatherings, and the flavorful smoked turkey in a roasting bag, suitable for those seeking a hassle-free option, we've got you covered. Each recipe is meticulously crafted with step-by-step instructions, ensuring a tender, juicy, and smoky turkey that will tantalize your taste buds and impress your guests. Get ready to embark on a culinary adventure that will elevate your home cooking to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED TURKEY RECIPE
Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, and yields a juicy flavorful turkey in about 3-4 hours.
Provided by Michaela Kenkel
Time 3h35m
Number Of Ingredients 12
Steps:
- Preheat Traeger grill to 250 degrees.
- Rinse turkey inside and out in cool water, pat dry.
- Place turkey on a rack in a roasting pan.
- Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together.
- Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too.
- Place the turkey in the roaster, UNCOVERED on the grill and close the lid. Set a timer for 2 hours. Do NOT open the lid during this time.
- When the timer goes off, add the second stick of butter to the bottom of the roaster, and cover the turkey.
- Turn the temperature up to 325 degrees, and roast for another 90 minutes. Check the internal temperature in the thickest part of the breast, it will reach 165 degrees when it's done. If it hasn't reached that after 90 minutes, cover and continue roasting, checking every 20-30 minutes until it does.
Nutrition Facts : Calories 921 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 513 milligrams cholesterol, Fat 41 grams fat, Fiber 0 grams fiber, Protein 130 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 734 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
SMOKED TURKEY (WITHOUT SMOKER)
This delicious smoked turkey will literally fall off the bones. It may look done, but keep it in oven the entire time for fall-off-the-bone goodness. Delicious!
Provided by Phyllis
Categories Meat and Poultry Turkey Whole Turkey Recipes
Time P1DT7h20m
Yield 12
Number Of Ingredients 4
Steps:
- Combine curing mixture and liquid smoke together in a bowl; mix into a paste. Pat paste on inside and outside of turkey. Place turkey in a resealable plastic bag; refrigerate for 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Wash turkey inside and out with cold water; dry. Pat with cooking oil. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Set bagged turkey into a 9x13-inch baking pan.
- Bake in the preheated oven for 1 hour. Reduce heat to 250 degrees F (120 degrees C). Bake until turkey comes easily off the bone and an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C), about 6 hours.
Nutrition Facts : Calories 730.9 calories, Cholesterol 264.5 mg, Fat 38.2 g, Protein 90.6 g, SaturatedFat 10.1 g, Sodium 9650.4 mg
SMOKED WHOLE TURKEY
Steps:
- Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
- Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
- Place the turkey in the grill or smoker and cook for 45 minutes.
- Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
- Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
Tips:
- Choose the right turkey: For the best results, choose a fresh or thawed turkey that is about 12-14 pounds.
- Prepare the turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat dry.
- Make the brine: Combine the water, salt, sugar, and spices in a large pot or container. Bring to a boil, stirring until the salt and sugar are dissolved. Allow the brine to cool completely before adding the turkey.
- Brine the turkey: Place the turkey in the cooled brine and refrigerate for at least 12 hours, or up to 24 hours.
- Remove the turkey from the brine: After brining, remove the turkey from the brine and discard the brine. Rinse the turkey again with cold water and pat dry.
- Season the turkey: Rub the turkey with your favorite seasonings, such as salt, pepper, garlic powder, and onion powder.
- Cook the turkey: Place the turkey in a roasting pan and cook in a preheated oven at 325°F for 3-4 hours, or until the internal temperature reaches 165°F.
- Let the turkey rest: Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving.
Conclusion:
Smoking a turkey without a smoker is a great way to enjoy this classic dish without having to invest in a smoker. With a little planning and preparation, you can easily create a delicious and flavorful smoked turkey in your own oven.
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