This Smoked Mole-Inspired Turkey Is Juicy and Flavorful
If you have a smoker or a grill and a little extra cooking time, this method turns out an exceptionally tasty Thanksgiving turkey. “Smoking is superior for turkey because it cooks the thighs first and leaves the breast super juicy and tender, not to mention the smoky flavor that saturates the meat,” says Emily Nienhaus, Test Kitchen culinary specialist. “It’s an easy way to get a lot of flavor.”
Smoked Turkey Ingredients
For this smoked turkey recipe, we concocted a rub using spices typically found in a traditional Mexican mole (a rich chocolate-chili sauce), including cocoa, cinnamon, cumin, and chili powder. If you don’t have a smoker, you can still use the warm spice combo on a roasted turkey.
Test Kitchen Tip: No matter the cooking method, fill the cavity with aromatics such as onion, citrus, and fresh herbs. The scented steam will help flavor the turkey from the inside.
Types of Smokers
The time it takes to get a smokin’-hot bird depends on the type of smoker you have.
- Bullet Smoker: Keep the temp between 225ºF and 250ºF and plan about 30 minutes per pound of turkey. We recommend going with a smaller bird (10–14 pounds) for this smoker to reduce watch time and the need to add coals and water.
- Pellet Smoker: You can accomplish amazing smoked flavor in less time using a pellet grill. With the smoker set at 325ºF, plan on approximately 15 minutes per pound of turkey.
Wondering how to smoke a turkey? Our complete guide to smoking a turkey for Thanksgiving will walk you through the process from start to finish.
Tips for Maintaining Smoker Temperature
A smoked Thanksgiving turkey is not completely hands-off. Check smoker temperature at least hourly. Slightly close (not all the way) top vent if temperature exceeds 250°F; open top vent all the way if temperature drops below 225°F. Add cold coals to the bottom basket, four to six at a time as needed to keep smoker temperature between 225°F and 250°F
Ingredients
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6-8 pecan or maple wood chunks
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1 tbsp ground ancho chile pepper or chili powder
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2 tsp sweet paprika
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2 tsp ground cumin
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1 1/2 tsp packed brown sugar
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1 tsp unsweetened cocoa powder
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1/2 tsp ground cinnamon
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1 12-14 lb turkey
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1/2 orange, cut into wedges
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1/2 medium white onion, cut into wedges
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4 sprigs fresh oregano
Directions
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Soak wood chunks in enough water to cover at least 1 hour. Drain when ready to use.
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In a small bowl stir together ancho pepper, paprika, cumin, brown sugar, cocoa powder, cinnamon, and 1 tsp. kosher salt.
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Remove neck and giblets from turkey; reserve for another use or discard. Pat turkey skin dry with paper towels. Loosen the skin over the breast and thighs using your hands, reaching between the skin and meat.
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Sprinkle mole rub lightly under the skin and generously in the cavity and over the skin. Place orange and onion wedges and oregano sprigs in the cavity. Tuck drumstick ends under band of skin across the tail if present or tie drumsticks securely to the tail using 100-percent-cotton kitchen string. Tuck wing tips under back of turkey
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In a smoker, arrange preheated coals, drained wood chunks, and water pan according to manufacturer’s directions. Pour water into water pan. Bring smoker temperature to between 225°F and 250°F. (You will need to maintain this temperature throughout smoking.) Place turkey on grill rack over water pan. Close smoker; smoke until temperature in the thickest part of the thigh registers 175°F, 4 to 5 hours. Tent turkey with foil after the first 2 to 3 hours if the turkey is getting too dark. Add additional coals and water to the smoker as needed to maintain temperature and moisture. Remove turkey from smoker. Tent with foil and let stand 15 minutes before carving. Serves 10 (4 oz. each + leftovers).