Smoking A Cut Up Turkey: A Guide To Flavorful And Juicy Meat

Smoking A Cut Up Turkey: A Guide To Flavorful And Juicy Meat
Smoking a Turkey Whole Versus Cut Up Which Method Is Best? from


Smoking a turkey is a great way to add flavor and juiciness to the meat. However, smoking a whole turkey can be a daunting task, especially if you are new to smoking. This is where smoking a cut up turkey comes in handy. Not only is it easier to manage, but it also cooks faster and allows for more even cooking. In this article, we will guide you through the process of smoking a cut up turkey.

Choosing the Right Turkey

When it comes to smoking a turkey, choosing the right bird is crucial. Look for a fresh turkey that is not pre-brined or injected with any solution. A 12 to 14-pound turkey is ideal for smoking. Make sure to remove the giblets and neck from the cavity before smoking.

Preparing the Turkey

Once you have your turkey, it’s time to prepare it for smoking. Start by cutting the turkey into pieces. You can either cut it into quarters or separate the legs, thighs, and breasts. This will allow for more even cooking and faster cooking times. Next, brine the turkey pieces for at least 4 hours, or overnight if possible. Brining will help the turkey retain moisture and add flavor. You can use a simple brine of salt, sugar, and water, or add in some herbs and spices for extra flavor.

Read More

Smoking the Turkey

Now that your turkey is prepped and ready, it’s time to start smoking. Preheat your smoker to 225 degrees Fahrenheit. Once the smoker is hot, add in some wood chips, such as hickory or apple, for smoke flavor. Place the turkey pieces on the smoker grates, making sure there is enough space between them for smoke to circulate. Smoke the turkey for about 3 to 4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

Resting and Serving the Turkey

Once the turkey is cooked, remove it from the smoker and let it rest for about 20 minutes. This will allow the juices to redistribute and the meat to become more tender. You can serve the turkey as is, or chop it up and use it in sandwiches, salads, or other dishes. The possibilities are endless!

Tips for Smoking a Cut Up Turkey

– Use a meat thermometer to ensure the turkey is cooked to a safe temperature of 165 degrees Fahrenheit. – Don’t overcrowd the smoker. Make sure there is enough space between the turkey pieces for smoke to circulate. – Use a drip pan to catch any drippings and prevent flare-ups. – Baste the turkey with a mixture of melted butter and herbs for extra flavor. – Experiment with different wood chips and brine flavors to find your favorite combination.


Smoking a cut up turkey is an easy and delicious way to add flavor and juiciness to your Thanksgiving or holiday meal. By following these simple steps and tips, you can achieve perfect smoked turkey every time. So, fire up your smoker and get ready to impress your guests with your newfound smoking skills!

Leave a Reply