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My review
Easy Smoked Turkey
4
TOM TROTTIER
"Smoked turkey is a delightful way to cook a turkey while relaxing. I know lots of people are a bit apprehensive about preparing their first smoked turkey. I have smoked over 100 and never has a bad one. The skin is beautifully tanned and the meat is so juicy."
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Ingredients
4 h 20 m servings 692Original recipe yields 12 servings (1 whole turkey)
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- US
- Metric
Directions
{{model.addEditText}} Print- Rinse the turkey and pat dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub half the herb mix inside the turkey's cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. Rub olive oil over the entire turkey.
- Light 20 charcoal briquettes and place half of them on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
- Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side about every 1 1/2 hours. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. If open flames erupt when you open the lid, douse them with a drizzle of water or beer.
- Smoke the turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees F (75 degrees C).
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Footnotes
- Cook's Note:
- You can also brine the turkey with 1 cup salt per gallon of water for 12 hours in the fridge (this helps thaw it faster too).
Nutrition Facts
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Reviews
Read all reviews 6Most helpful
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12/8/2013
This was pretty easy since it was the very First thing I have EVER smoked! I have a combo gas, charcoal, smoker. It was a trick to 1. Start the smoker, ( Good thing I wasn't Appling as a contest...
10/20/2018
I marinated the bird overnight in brine in the fridge. Absolutely, will make it again. It took about 6 h to cook on the smoker.
10/10/2016
Used a propane smoker but followed the recipe otherwise. Turned out great!
11/28/2015
Delicious! We used this recipe for our family Thanksgiving. We smoked it at 200 for about 4 hours.
5/29/2015
I found a recipe, similar to yours in our local newspaper, about 30 years ago and have been using it every thanksgiving. We all love how the meat is so moist. Thank you Tom for sharing your reci...