When it comes to Thanksgiving, many envision a Norman Rockwellian scene—a golden-brown turkey fresh from the oven, surrounded by sides that could feed a small army. While the traditional roast turkey holds a special place in our culinary hearts, this year I said, “Why not elevate our Thanksgiving feast with a smoked turkey?” If you have a Pit Barrel Cooker, you’re already set up for a mouthwatering masterpiece that will have your guests begging for seconds (and thirds).
Why the Pit Barrel Cooker?
The Pit Barrel Cooker (PBC) is a unique tool that brings together the ease of set-it-and-forget-it cooking with the rich, smoky flavors of a barbecue pit. Its vertical design, combined with the simplicity of charcoal, creates the perfect environment to cook a turkey that’s juicy, tender, and infused with that signature smoked flavor. It’s perfect for pilots like me who crave efficiency and consistency. Simply prep, light the coals, and let the PBC do the heavy lifting while you kick back with a cold drink. If you don’t have a PBC, any pellet smoker will work just fine.
Prep Work: The Key to Success
Smoked turkey success starts with the right preparation. Begin with a fresh or thawed bird (ideally between 12-14 pounds to ensure even cooking in the PBC). The first step? A good brine. Submerging your turkey in a mixture of salt, sugar, and aromatics like rosemary, thyme, garlic, and peppercorns for 12-24 hours will ensure every bite bursts with flavor and moisture.
After brining, pat the turkey dry and coat it generously with a spice rub. For my smoked turkey, I love a mix of paprika, garlic powder, onion powder, black pepper, and a hint of cayenne for a subtle kick. Don’t forget to loosen the skin and get that rub directly onto the meat—it’s the little things that make a big difference.
Into the Pit
The Pit Barrel Cooker comes with hooks, making it ideal for hanging your turkey vertically. Hanging the bird allows heat and smoke to circulate evenly, ensuring perfectly cooked meat and skin that crisps up beautifully. If you’re using a pellet smoker, consider the “spatchcock” method. You can find details for doing this online.
Light your PBC using quality charcoal and a few chunks of apple or cherry wood for that sweet, smoky flavor. I always recommend using fruit-bearing trees. Once your coals are ready, hang the turkey in the barrel, close the lid, and let it work its magic. No need to babysit or peek (because if you’re looking, you’re not cooking) and you’ll be rewarded with consistent heat and that legendary smoked flavor.
Plan for around 30-40 minutes per pound, though using a meat thermometer is the best way to ensure doneness. Remove the turkey when the breast reaches 165°F and the thighs hit 175°F. Remember, carryover cooking will raise the temperature slightly after you pull it from the heat. Please don’t overcook or you’ll end with a dry turkey that is not going to bring you the expected praise.
The Big Reveal
When the turkey comes out of the Pit Barrel Cooker or pellet smoker, it’s nothing short of culinary art. The skin will be deep golden with hints of char from the smoke, and the aroma will make it nearly impossible to wait for carving. But wait! You must let the bird rest for 20 to 30 minutes to lock in those juices.
Why Smoke for Thanksgiving?
Smoking a turkey isn’t just about the incredible flavor; it’s about the experience. The Pit Barrel Cooker or pellet smoker makes the process approachable, even for first timers, and the final product is a showstopper. Bonus, while the turkey smokes, your oven stays free for all those delicious sides, no fighting for rack space.
So, this Thanksgiving, I traded the roasting pan for the Pit Barrel Cooker and served up a turkey that’s as memorable as the holiday itself. Trust me, your family and friends will be talking about it long after the leftovers are gone.
Christmas is also a great “turkey holiday” so I provide this information in time for you to be a star in your holiday feast. Merry Christmas, all.
