This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!

Glenn
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.

    Advertisement
  • Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.

  • Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

Nutrition Facts

447.2 calories; protein 60.4g 121% DV; carbohydratesg; fat 20.9g 32% DV; cholesterol 176.3mg 59% DV; sodium 146.2mg 6% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2006
Hi. This is a great recipe even for a first timer. I smoke two birds at a time (hate to leave empty space) one brined and one plain. Never had a bad bird. Been doing it for a long time. It takes up to 15 hours or more (for two big birds). Nice and juicy. For the person who reviewed the the raw bird all I can say is GET REAL. Never use Matchlight charcoal or for that matter any lighter fluid. First is leaves a very bad taste and second Matchlight chacoal burns fast and complete. This will not last the time to smoke the bird. Also you should know that smoked birds will always have a pinkish color. This is due to the chemical reaction with the smoke and the proten in the meat. It is the same temp. as when you take it out of the oven. To the first timers who whould like to try smoking a bird don't let that review scare you away. My first bird was great. Follow instruction and get the facts. Happy smoking ya'll Read More
(217)

Most helpful critical review

Rating: 2 stars
11/20/2011
I have smoked everything under the sun. Smoked turkey is great! But 180 degrees will leave your turkey like sawdust! 160 in the breast is best and it will still be cooking while it rests. (Brine it and it will always be juicy.) Also smoking a Turkey at 240 degrees will take a full day and half a night to reach those kind of internal temperatures. By then the outside of the turkey will be like rubber. Cook it first and finish it on the smoker. It will be perfect and WAY faster. Read More
(15)
49 Ratings
  • 5 star values: 36
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/27/2006
Hi. This is a great recipe even for a first timer. I smoke two birds at a time (hate to leave empty space) one brined and one plain. Never had a bad bird. Been doing it for a long time. It takes up to 15 hours or more (for two big birds). Nice and juicy. For the person who reviewed the the raw bird all I can say is GET REAL. Never use Matchlight charcoal or for that matter any lighter fluid. First is leaves a very bad taste and second Matchlight chacoal burns fast and complete. This will not last the time to smoke the bird. Also you should know that smoked birds will always have a pinkish color. This is due to the chemical reaction with the smoke and the proten in the meat. It is the same temp. as when you take it out of the oven. To the first timers who whould like to try smoking a bird don't let that review scare you away. My first bird was great. Follow instruction and get the facts. Happy smoking ya'll Read More
(217)
Rating: 5 stars
01/25/2004
THIS IS ONE OF THE BEST RECIPES I HAVE TRIED WOW!! DID MAKE A COUPLE CHANGES THOU AND THE SECOND BIRD CAME OUT BETTER FIRST OF ALL I USED TRUE HARDWOOD CHARCOAL MAN MADEB RIQUTES HAVE A BONDING AGENTS TO HOLD IT TOGETHER AND TAKE AWAY FROM THE FLAVOR THE OTHER IDEA WAS I USED APPLE WOOD FOR THE SMOKE THE APPLE WOOD IS MORE MELOW AND NOT AS HARSH THANK YOU GLEN FOR A GREAT IDEA I ENDED UP SMOKEING 6 TURKEYS USEING THIS METHOD Read More
(161)
Rating: 5 stars
02/02/2005
It is nice to see someone else has found the art of simplicity. I have been smoking turkeys with this same recipe for about 15 years. They turn out tasteing like smoked turkey not ham! Only suggestions I would make is to be sure and use a water smoker and place the bird on his brest (butt up in the air). Both suggestions help to keep the brest meat moist and tender. Read More
(105)
Advertisement
Rating: 4 stars
12/25/2011
i just cooked my 14lb turkey today using this recipe. I have a masterbuilt digital electric smoker you dont have to open the door to feed chips. I decided to open up the door after only 4 1/2 hours of smoking @ 240 degrees. My turkey was falling off the bone done. I actually think it is over done with the breast a bit dry. Just thought i would add this for you ppl with the newer type smokers. I will try using a temp of 220 on my next attempt. Read More
(67)
Rating: 5 stars
01/25/2004
I'm not sure where Arcticqueen messed up but it is very obvious that she messed up somewhere. This is one good bird (if done right). It comes out very tender and moist and has just the right amount of smoke flavor to it. Just for a little variation I added a quart of orange juice to the water pan. We WILL be using this recipe again. Just a couple of hints; DO NOT keep looking at bird (or whatever you are smoking) just keep the fire going and trust what is happening. And secondly know what the temp of the meat you're cooking is supposed to be and for your family's sake USE a meat thermometer to check meat before pulling it off the smoker. Enjoy!! Read More
(63)
Rating: 5 stars
01/25/2004
My dad has made turkey this way for years. It really is simple and easy to do. Read More
(31)
Advertisement
Rating: 5 stars
01/25/2004
Great recipe...terrific flavor! I had never used a smoker before and it came out perfectly. Not sure what the problem was with the underdone turkey in another review but this method is pretty well fool-proof! My smoker directions did explicitly say NOT to use Match Light charcoal. We did use a roasted garlic butter rub under the skin that added a nice flavor to the bird as well. We simply roasted a full head of garlic in the oven and squeezed it in some softened butter and rubbed it in. Thanks Glenn! Not sure we'll ever fix turkey another way! Read More
(29)
Rating: 5 stars
12/05/2007
Very tasty bird! So glad men love smoking food. Jacques started about 4am and kept watch for about 10 hours. (including time to get the smoker up and ready for the bird). Very moist and worth Jacques' effort! Read More
(21)
Rating: 5 stars
01/25/2004
I used a turkey breast and this turned out fabulous...tender...juicy... smokey! I'm not sure what was going on with the person whose turned out Raw but it sounds like her charcoal went out and she didn't know it. This is a great way to make turkey! Read More
(19)
Rating: 2 stars
11/20/2011
I have smoked everything under the sun. Smoked turkey is great! But 180 degrees will leave your turkey like sawdust! 160 in the breast is best and it will still be cooking while it rests. (Brine it and it will always be juicy.) Also smoking a Turkey at 240 degrees will take a full day and half a night to reach those kind of internal temperatures. By then the outside of the turkey will be like rubber. Cook it first and finish it on the smoker. It will be perfect and WAY faster. Read More
(15)