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Quick Smoked Turkey

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"Smoked turkey when you don't have a lot of time, say like 6 hours or more."
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Ingredients

2 h 45 m servings 956 cals
Original recipe yields 12 servings (12 -pound turkey)

Directions

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  1. Preheat smoker using pans of briquets and hickory chips, adding the chips according to manufacturer's directions. Cut turkey in half.
  2. Bring vegetable oil, cider vinegar, hot pepper sauce, garlic powder, salt, pepper, and honey to a rapid boil in a saucepan. Reduce heat, cover, and simmer basting sauce for 15 minutes, stirring occasionally.
  3. Lay turkey flat on wire racks of the smoker. Place racks into the smoker, and smoke according to manufacturer's directions, basting every 15 minutes, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh should 165 degrees F (74 degrees C).

Footnotes

  • Cook's Notes:
  • If you don't own a smoker, a grill can be used instead.
  • Smoke the turkey for up to 3 hours, depending on it's size.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of basting sauce ingredients. The actual amount consumed will vary.

Nutrition Facts


Per Serving: 956 calories; 59 g fat; 9.1 g carbohydrates; 91.6 g protein; 264 mg cholesterol; 2733 mg sodium. Full nutrition

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