Super Easy Smoked Turkey
A gas smoker is used in this recipe. Pecan is the primary wood I use in my smoker. Charcoal can be used as well.
Check the water pan every 2 to 4 hours and add hot water as needed. Add damp wood chips as needed to maintain cooking temperature at 250 degrees F (120 degrees C).
This method works with turkeys weighing 12 to 20 pounds. Increase cooking time to reach safe internal temperature, approximately 30 minutes per pound.
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.