When it comes to smoking a turkey, one of the most common questions is which side should be facing up – the breast side or the backside. The simple answer is that the breast side (or skin side) should be facing up when smoking a turkey. Here’s a more in-depth look at why this is the recommended method.
Why Smoke Turkey Breast Side Up?
There are a few key reasons why smoking a turkey breast side up is the preferred method:
- Allows even cooking – With the breast facing up, the thickness of the turkey remains relatively consistent from top to bottom. This allows for even cooking throughout.
- Maximizes smoke flavor – Smoke will be able to directly come into contact with the breast meat when facing up, helping infuse maximum smoky flavor.
- Prevents drying out – The breast meat is more prone to drying out when cooked. Facing it upwards exposes it directly to fat bastings and drippings running down during the smoking process which helps keep it moist.
- Creates crispy skin – With the breast portion facing up, the skin is closest to the heat source. This allows it to become crispy and browned as it cooks.
Overall, a breast up position allows for the best distribution of smoke, heat, and moisture when cooking a turkey. This results in evenly cooked, juicy, and flavorful meat.
How to Prepare Turkey for Smoking Breast Side Up
Preparing the turkey correctly is key to successful breast up smoking. Here are some tips:
- Trim any excess neck or back skin and pat the turkey dry. This helps promote browning and crisping of the skin.
- Loosen the skin from the breast and legs, being careful not to detach it completely. Rub seasoning or compound butter under the skin which bastes the meat as it cooks.
- Tuck the wing tips under the shoulders to help hold them in place.
- Place turkey breast side up on the smoker rack. For balance, you can sit legs facing outwards and tie ends of drumsticks together.
Your turkey is now ready for smoking breast side up! Maintain a consistent smoking temperature of 225-250°F throughout the cook time until the breast meat reaches 165°F and the thighs 175°F. Then let rest before slicing and serving.
What If You Want to Smoke Turkey Breast Down?
While breast up is the most common and recommended method, you can certainly smoke a turkey breast down if desired. Reasons you may opt for breast down include:
- Prevent overcooking breast – With the breast on bottom, it is less exposed directly to heat source which can prevent overcooking.
- Slow cook legs – Putting legs facing up allows them to cook slower while breast stays moist protected below.
- Make gravy – Placing breast down allows juices to collect in the back cavity as it cooks. This can be used to make gravy.
If smoking breast down, take care to monitor meat temperatures closely and rotate periodically for even cooking. Also allow extra time as the breast will be further from the heat source extending cook time.
Turkey Smoking Times Breast Up vs Breast Down
Smoking times can vary based on the position of the turkey. Here is a comparison of approximate smoking times for breast up vs breast down:
| Turkey Weight | Breast Up Time | Breast Down Time |
|---|---|---|
| 8 – 12 lbs | 2.5 – 3.5 hours | 3 – 4 hours |
| 12 – 16 lbs | 3.5 – 4.5 hours | 4 – 5 hours |
| 16 – 20 lbs | 4.5 – 5.5 hours | 5 – 6 hours |
| 20 – 24 lbs | 5.5 – 6.5 hours | 6 – 7 hours |
As shown, smoking breast down can add 30-60 minutes or more to the total cooking time. Be sure to use a meat thermometer and check temperature regularly to determine doneness instead of relying solely on time.
Pro Tips for Smoking Turkey Breast Up
Use these pro tips for the best results when smoking a turkey breast side up:
- Place a disposable aluminum pan filled with water, wine, or other liquid below the turkey to add humidity and prevent drying out.
- Maintain a consistent, indirect heat of 225-250°F and use wood chips, chunks or pellets for flavor.
- Rotate the turkey occasionally to ensure even cooking.
- Check temperature often, especially nearing the estimated cook time. Turkey is safe at 165°F breast, 175°F thighs.
- Allow turkey to rest 20-30 minutes before carving for juicier meat.
- Make a flavorful basting liquid and brush over turkey skin periodically when smoking.
Basting Liquid Ideas
- Melted butter + fresh herbs
- Olive oil, garlic, citrus
- Maple syrup + mustard
- Wine, stock + seasoning
Common Smoking Turkey FAQs
Here are answers to some frequently asked questions about smoking turkey:
What temperature do I smoke a turkey?
Smoke turkey between 225-250°F using indirect heat. This low and slow temperature allows the meat to cook evenly while absorbing maximum smoke flavor.
How long does it take to smoke a turkey?
Turkey smoking times can range from 2.5 hours for a small 8 lb bird up to 6.5+ hours for a 24 lb turkey. Calculate approx. 30-40 minutes per pound as a general rule of thumb.
What wood is best for smoking turkey?
Fruit woods like apple, cherry, pecan, and alder pair well with poultry. Hickory and mesquite add a bolder smoke flavor. Use wood chips, chunks or pellets.
Should you brine a smoked turkey?
Brining is recommended to keep turkey meat juicy and seasoned throughout the smoking process. Soak turkey in a saltwater brine 12-24 hours before smoking.
Do you stuff a turkey before smoking it?
Stuffing a turkey before smoking is not recommended as it can greatly increase cooking time and lead to unsafe temperatures. Cook stuffing separately to allow turkey to smoke evenly.
Conclusion
Smoking turkey with the breast side facing upwards is the best way to achieve optimal flavor, moisture, and doneness. Preparing turkey correctly and maintaining proper smoking guidelines will result in a juicy bird with tender meat and crispy smoked skin. While it is also possible to smoke a turkey breast down, the breast up method allows for the most foolproof smoking experience from start to finish. With the right techniques, your smoked turkey will be a huge hit at mealtime!