Smoked Turkey

Smoked Turkey
  • PREP TIME
    30 mins
  • COOK TIME
    6 hrs
  • TOTAL TIME
    7 hrs 30 mins
  • SERVING
    18 People
  • VIEWS
    147

Embark on a culinary journey with this exquisitely simple smoked turkey recipe, where patience and premium ingredients converge to create a symphony of smoky flavors and succulent tenderness. Forget complicated techniques and embrace the purity of smoke, heat, and time. Prepare for a turkey experience that transcends the ordinary, leaving you and your guests utterly captivated.

Ingridients

Adjust Servings

Nutrition

  • Cholesterol
    176 mg
  • Protein
    60 g
  • Saturated Fat
    6 g
  • Sodium
    146 mg
  • Fat
    21 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Smoker (20 minutes): Arrange high-quality charcoal briquettes in the bottom pan of your smoker. Ignite the coals and patiently await the smoker's temperature to reach a consistent 240°F (115°C). Lightly oil the grate to prevent sticking.

02

Step

Prepare the Turkey (10 minutes): Thoroughly rinse the turkey under cold water, ensuring all cavities are clean. Pat the turkey dry with paper towels to promote even smoking. Submerge hickory chips in a pan filled with water, ensuring they are fully covered.

03

Step

Smoke the Turkey (6-8 hours): Carefully place the prepared turkey onto the oiled grate within the smoker. Introduce two generous handfuls of dampened hickory chips at the initiation of the cooking process, then supplement with an additional handful every couple of hours to maintain a consistent smoky profile. Maintain the lid's integrity – resist the urge to peek, as heat loss will prolong the cooking time. Continue the smoking process until the turkey's internal temperature registers 165°F (74°C), or until the coals have exhausted their burn. For optimal results, employ a reliable meat thermometer to ensure precise doneness.

Quality Matters: Invest in high-quality charcoal briquettes for sustained and even heat throughout the smoking process.
Moisture is Key: Ensure the hickory chips remain consistently damp to generate continuous smoke and infuse the turkey with optimal flavor.
Patience is a Virtue: Refrain from frequently opening the smoker, as this will significantly extend the cooking time. Trust the process and allow the smoke to work its magic.
Temperature Control: Utilize a reliable meat thermometer to accurately gauge the internal temperature of the turkey, preventing overcooking and ensuring a succulent, tender result.

David Damore

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 49 Ratings)
Total Reviews: (10)
  • Vivianne Yost

    I used applewood chips instead of hickory, and it gave the turkey a wonderful sweet and smoky flavor.

  • Tianna Weber

    Resting the turkey is key! It makes a huge difference in the tenderness.

  • Scottie Quigley

    This is now my go-to smoked turkey recipe. Thanks for sharing!

  • Abel Koss

    Great recipe for beginners. Easy to follow and the results are fantastic.

  • Tessie Jaskolski

    Absolutely the best smoked turkey recipe I've ever tried! Simple and delicious.

  • Reinhold Rau

    Brining the turkey overnight beforehand really elevated the flavor. Highly recommend it!

  • Darien Von

    My family raved about this turkey. It was the highlight of our Thanksgiving dinner.

  • Douglas Robel

    The turkey came out so moist and flavorful. The hickory chips added the perfect amount of smokiness.

  • Vernice Mitchell

    Make sure you have enough charcoal! I ran out halfway through and had to add more.

  • Nolan Cartwright

    I was a bit skeptical about such a simple recipe, but it exceeded all my expectations. Will definitely make again!

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