Smoking turkey on a charcoal grill can bring out incredible flavors and create a juicy and tender meat. One of the best ways to achieve this is by using a drum smoker, which not only reduces cooking time but also adds a beautiful color and crispiness to the skin. In this article, we will explore the world of smoked turkey drum and how you can create a mouthwatering dish using this method.
What Is a Drum Smoker?
A drum smoker is a type of grill that is made out of a metal barrel, typically a 55-gallon drum. These smokers have gained immense popularity in the competition circuit and are widely used by grilling enthusiasts. You can either purchase a ready-made drum smoker or build your own using a barrel kit.
The process of smoking on a drum smoker involves adding charcoal to a basket at the bottom of the barrel. The meat is placed on racks above the coals at varying levels. Oxygen is supplied to the drum through a pipe on the side or a hole in the bottom, while the heat and smoke are released through an exhaust vent at the top. By adjusting the opening of the vent, you can control the temperature of the smoker.
Drum smokers are known for their ability to maintain higher temperatures, usually between 275-300°F. This high heat is perfect for cooking smoked turkey, as it reduces the cooking time and enhances the flavors.
Ingredients for Smoked Turkey Drum
To create a delicious smoked turkey drum, you will need the following ingredients:
- Turkey: Opt for a 12-15 pound bird for the juiciest results.
- Butter: Use a large 8-ounce package of salted butter.
- Aromatics: Fill the turkey cavity with celery, carrots, lemons, onions, thyme, and sage for that classic Thanksgiving flavor.
- Turkey Rub: Prepare a homemade rub or use a combination of your favorite chicken rubs.
Brining the Turkey
Brining is an essential step in preparing a smoked turkey drum. It helps to break down the meat and infuse it with moisture and flavor. Follow these steps to brine your turkey:
Step 1: Prepare the Brine
In a pot over medium heat, dissolve 2 cups of salt, sugar, Lemon Thyme Brine, and Chicken Prod in 2 cups of hot water. Once the seasonings have dissolved, remove the pot from heat and add 2 cups of cold water. Let the brine cool to room temperature.
Step 2: Brine the Turkey
Line a food-safe bucket with two disposable turkey size oven bags. Remove the turkey from its packaging and place it in the bag in the bucket, breast side facing down. Pour the cooled brine over the turkey and add enough cold water to cover it. Tie the inner bag tightly, removing as much air as possible. Place the bucket in the refrigerator for 8-12 hours.
Step 3: Air Chill the Turkey
After the brining process, remove the turkey from the brine and place it on a rack over a rimmed sheet pan. Pat it dry with paper towels and refrigerate uncovered for 2-3 hours. This will help remove excess moisture from the skin and make it crispier.
Step 4: Prepare the Turkey
Place pieces of butter under the turkey skin, in the cavity, and in the thigh sockets. Season the bird all over with the turkey rub, focusing on the breasts, legs, and wings.
Smoking the Turkey Drum
Follow these steps to smoke the turkey drum on your drum smoker:
Step 1: Heat the Smoker
Heat your drum smoker to 275-300°F using lump charcoal, pecan wood chunks, and hickory wood chunks. Fruitwood, such as apple, can also be used for a milder flavor.
Step 2: Place the Turkey on the Smoker
Place the turkey on the smoker, breast side up. Make sure the rack is low enough that the lid can close completely. For a prettier presentation, tie the turkey drumsticks together and tuck the wings under.
Step 3: Baste the Turkey
After approximately 2 1/2 hours, when the skin has turned golden, baste the turkey with a mixture of bacon grease, whiskey, and soy sauce. Repeat this basting process a couple of times during the final stage of cooking.
Step 4: Cook and Rest
Continue smoking the turkey until the internal temperature in the thickest part of the thigh reaches about 180°F. Once cooked, shut down all the vents on the smoker to extinguish the heat and let the turkey rest on the smoker until it's time to carve.
Serving and Storage
When serving the smoked turkey drum, present it on a large platter decorated with fresh herbs like parsley, sage, and rosemary. Carve the turkey by removing the legs and wings first, followed by the breast meat. Pull the dark meat from the thighs and place them on the platter with the leg bones for an appealing presentation.
Smoked turkey can be stored in an airtight container in the refrigerator for up to five days. For longer storage, it can be frozen for up to six months. Leftover turkey can be used in various recipes, such as sandwiches, taquitos, grilled quiche, or hand pies.
Frequently Asked Questions
How long does it take to smoke a turkey?
If you're smoking a turkey on a drum smoker at 275-300°F, it will take approximately 1 hour for every 4 pounds of turkey. For example, a 12-pound turkey will take around 3 hours, while a 16-pound turkey will take about 4 hours.
How many pounds of turkey do I need per person?
Plan on 1 pound of uncooked turkey per person. After cooking, you'll have about one-third of the original weight in cooked meat. So, a 12-pound bird will yield approximately 5 pounds of cooked meat, which equals about 5 ounces per person.
How can I make gravy with this recipe?
To make gravy, set up your drum smoker with two racks. Place a drip pan on the lower rack to collect the drippings, and place the turkey on the top rack. Strain the drippings to remove excess fat, then make a roux with equal parts butter and flour. Add the pan drippings to the roux and whisk until thickened. Add more broth if needed and season with salt and pepper to taste.
Enjoy the smoky and succulent flavors of a smoked turkey drum by following these simple steps. Impress your family and friends with this delicious and unique grilling experience. Happy smoking!
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