Quick Answer
Rubbing oil on your turkey before smoking can help promote browning and create a nice crust on the skin. Oiling the skin helps it brown more evenly. Many pitmasters recommend rubbing oil on turkeys before smoking.
Should You Rub Oil On Turkey Before Smoking?
Yes, rubbing oil on your turkey before smoking can provide some benefits:
Promotes Even Browning
Oiling the skin helps the turkey brown more evenly when smoking. The oil helps conduct heat across the skin surface. This allows the skin to brown and crisp up nicely.
Without oil, the turkey skin can end up browning unevenly. Some areas may brown too much while other areas don’t brown enough. Oiling helps prevent this.
Helps Skin Get Crispy
In addition to browning, oil also helps the skin get crispy when smoked. The oil essentially fries the skin as it cooks, resulting in crispy texture.
Skipping the oil can lead to skin that’s more leathery or rubbery in texture. If you want crispy smoked turkey skin, rub on some oil pre-smoke.
Adds Flavor
Oiling the turkey can also help add flavor. As the oil cooks onto the skin, it imparts subtle flavor.
You can use neutral oils like canola or vegetable oil to provide basic flavor. Or use olive oil, avocado oil, walnut oil, etc. for more distinctive taste.
Rubbing herbs, spices, or zest into the oil can further boost flavor. Things like rosemary, thyme, paprika, citrus zest, garlic, etc.
Prevents Skin From Drying Out
In addition to the exterior, oil can help keep the turkey meat from drying out as it smokes. The oil creates a protective barrier that seals in moisture.
Skipping the oil increases the likelihood of the turkey drying out from the prolonged smoke exposure.
What Type of Oil Should You Use?
You can use most types of oil to coat the turkey before smoking. Considerations include:
Neutral Oils
Neutral oils like canola, vegetable, avocado, and grapeseed oil provide mild flavor. They lett the smoke and turkey flavors shine.
Olive Oil
Extra virgin olive oil offers a nice rich flavor. However, it has a low smoke point so limit direct heat.
Butter
Melted butter adds great flavor when rubbed on the turkey. But it can burn easily if exposed to direct heat. Clarified butter has a higher smoke point.
Coconut Oil
Coconut oil infuses the turkey with subtle coconut flavor. It also promotes deep browning thanks to its high smoke point.
Flavored Oils
You can use flavored oils like walnut, hazelnut, truffle, garlic, etc. Just avoid strong flavored oils that might overpower the turkey.
How Much Oil Should You Use?
You don’t need a lot of oil – just a light coating on the skin will do. Use about:
– 2-3 tablespoons for a 12-16 lb turkey
– 1-2 tablespoons for smaller 8-10 lb turkey
Focus on evenly coating the skin on the breasts, thighs, legs, wings, and back. Gently rub the oil all over so the skin glistens.
What’s The Best Way To Apply Oil?
Using your hands is the easiest way to evenly coat the turkey skin with a thin layer of oil. Here are some tips:
– Allow the oil to come to room temperature so it spreads smoothly
– Pour some oil into your palms and rub hands together
– Gently massage the oil all over the skin surfaces
– Go light – a thin sheen is all you need
You can also use a basting brush or silicone brush to lightly brush on the oil if you prefer.
Should You Season Underneath The Skin?
For maximum flavor, it’s a good idea to season under the skin in addition to oiling the exterior:
– Loosen the skin from the breast and thighs
– Rub oil and herbs/spices like garlic powder, rosemary under the skin
– Helps seasonings penetrate the meat
– Provides moisture and flavor
Avoid stuffing seasoning under the skin of the legs or wings where the skin is thicker.
What Are The Best Wood Chips For Smoking Turkey?
Some top wood chips for smoking turkey include:
Apple
Provides a sweet, fruity smoke flavor. Goes great with poultry.
Cherry
Imparts a mild, slightly sweet smoke flavor. Compliments turkey beautifully.
Pecan
Subtle smoke with nutty hints. Works well for rich meats like turkey.
Maple
Delivers a mellow, semi-sweet smoke profile. Pairs perfectly with turkey.
Hickory
The quintessential wood for smoking with bold, bacon-like flavor. Use sparingly on turkey.
Mixing woods like apple + cherry or pecan + maple allows layering of flavors.
What Is The Best Temperature For Smoking Turkey?
Use a smoker temperature between 225-275°F for optimal results. Key tips:
– 225-250°F – Slower smoking time but very moist turkey
– 250-275°F – Faster cooking which can help crisp the skin
– Don’t go above 300°F or the turkey may dry out
Maintaining an even temperature is important for proper cooking.
How Long To Smoke A Turkey?
Smoke times vary based on size and temperature. General guidelines:
| Turkey Weight | Time at 250°F | Time at 275°F |
|---|---|---|
| 8 – 12 lbs | 2.5 – 3 hours | 2 – 2.5 hours |
| 12 – 16 lbs | 3 – 4 hours | 2.5 – 3.5 hours |
| 16 – 20 lbs | 4 – 5 hours | 3.5 – 4.5 hours |
Use a meat thermometer to confirm the turkey reaches 165°F in the thickest part of the breast and thigh. Let rest 15 minutes before slicing.
Turkey Smoking Tips
Follow these tips for the best smoked turkey results:
– Brine the turkey overnight before smoking
– Apply a dry rub in addition to oiling the skin
– Use indirect heat and avoid direct flame
– Add a water pan for extra moisture
– Smoke to an internal temperature of 165°F
– Let turkey rest for 15 minutes before carving
Smoking a turkey takes some time but delivers juicy, flavorful meat with crispy skin when done right. Applying oil pre-smoke is an easy step to ensure success.
Conclusion
Rubbing oil over your turkey before smoking provides multiple benefits. The oil promotes browning, crisping, and moisture retention. It also adds flavor when using flavorful oils. Apply a thin layer using your hands for the best coverage. Combining oiling with brining, dry rubs, and indirect smoking results in incredibly delicious smoked turkey. Oil helps ensure your smoked turkey gets nice browned, crispy skin covering tender, juicy meat.