Smoked Barbecued Turkey
A flavorful smoked turkey marinated in soy sauce, ginger, and garlic, then slow-cooked with hickory chips for a smoky, savory centerpiece perfect for gatherings.
Ingredients
Instructions
- Remove neck and giblets from the turkey.
- Remove any fat and rinse the turkey inside and out; pat dry.
- Rub rock salt inside the cavity and over the skin; cover loosely and refrigerate for 6 to 8 hours.
- Rinse well and pat dry after refrigeration.
- Place turkey in a large plastic bag in a roasting pan.
- Stir together soy sauce, oil, sherry, sugar, ginger, and garlic; pour over turkey, secure the bag with a twist, and refrigerate for 24 hours.
- Turn the bird and bag often during marination.
- Lift the turkey out of the marinade and drain briefly.
- Secure the neck skin to the back with poultry skewers.
- Tie the wings to the body with string or secure them behind the bird; leave legs untied.
- Immerse hickory chips in water and let soak.
Tips & Substitutions
For a more intense flavor, consider adding herbs like thyme or rosemary to the marinade. If you don't have hickory chips, mesquite or applewood can be great substitutes for smoking. Ensure that the turkey is completely thawed before starting the brining process to allow for even seasoning. Use a meat thermometer to check for doneness, aiming for an internal temperature of 165°F in the thickest part.
Serving Suggestions
Serve the smoked barbecued turkey with classic sides like mashed potatoes and green beans, or pair it with a refreshing salad for a lighter meal. It also goes well with cranberry sauce for a sweet contrast. For a unique twist, try it with the Sage Turkey Meat Loaf for different flavors on your table.
Storage & Reheating
Leftover smoked turkey can be stored in an airtight container in the refrigerator for up to four days. To reheat, place slices in a baking dish, cover with foil, and warm in a preheated oven at 325°F until heated through. For longer storage, consider freezing pieces wrapped tightly in plastic wrap and aluminum foil for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Smoked Barbecued Turkey contains roughly 960 calories, with 29g protein, 111g carbohydrates, and 45g fat. It is an excellent source of protein (58% of the Daily Value), iron (49% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I smoke the turkey without a smoker?
Yes, you can use a grill for smoking by setting it up for indirect heat. Place the soaked hickory chips in a smoker box or wrap them in aluminum foil with holes poked in it, then place it on the grill. This will infuse the turkey with a delicious smoky flavor even without a dedicated smoker.
How do I ensure my turkey remains juicy?
To keep the turkey juicy, brine it for at least 24 hours. The marinade helps retain moisture during cooking. Also, avoid overcooking; use a meat thermometer to ensure the turkey reaches 165°F, and let it rest for at least 20 minutes before carving to allow the juices to redistribute.
What can I do with leftover smoked turkey?
Leftover smoked turkey is incredibly versatile. You can shred it for sandwiches, use it in salads, or incorporate it into casseroles like Sausage Almond Casserole. You can also make a hearty turkey soup or add it to pasta dishes for added flavor and protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).