An Easy Smoked Turkey Recipe for Your Smoker

This is one of our favorite methods to roasting a whole turkey, and we do it any time of the year! Bargain prices, during the holidays, lets us buy several of these wonderful birds for smoking a turkey any time we feel a hankerin' for America's favorite fowl. Let's start with...

The 6 Secrets to Smoking Meat

1. Great Meat
2. Great Spices
3. Great Tools (grill, tongs, thermometers, etc...)
4. Heat Control
5. Timing
6. Smoke

You can review these in detail at our "6 Secrets to Smoking Meat".

The stuff you'll need for our smoked turkey recipe:

Patience Low and slow is the real secret to that great smoked turkey experience. We're talking about holding the temperature around 250°F/121°C for an extended cooking period. You should figure about 30 minutes/lb or .45kg.

Meat Buy the best bird your budget allows! But worry not. They all taste wonderful with our recipe. Go to Secret #1 for more on this.

Spices We do not use a rub with our smoked turkey recipe, as we believe that the smoke is the magic. But you can put together your own rub with any combination of these basic fresh ingredients:

• Salt (Kosher preferred)
• Paprika (Hungarian much preferred for best flavor)
• Pepper, black (fresh ground!)
• Chili powder
• Garlic, granulate or powder
• Onion powder
• Cayenne pepper
• Basil
• Poultry seasoning

Smoker The vertical "wet-pan" type is the most popular backyard smoker, so we wrote this smoked turkey recipe from our experience with this fun cooker. The gas and electric types have a liquid/water pan for heat and smoke control. The charcoal models have two pans; one for the charcoal and one for liquid. You can buy these fun cookers at any "big box" store, hardware store or, try the garage/yard ("jumble") sales for a real bargain!

Charcoal For the charcoal smoker folks, use only the best you can find! Cheap charcoal requires more frequent replenishment, as it is less dense.

Hardwood chunks/chips Use only hardwood for smoking a turkey such as hickory, oak, cherry, apple, etc. or a combination, to your taste. Go to Secret #6 for more on this.

Oven/Grill thermometer This tool is the only way you will really know what's going on inside the smoker!

Instant Read probe-type thermometer This is fowl! Be safe and ensure the meat has reached the temperatures stated in our recipe .

Tongs You need a darn good pair of tongs to handle those thighs and legs you removed when smoking a large turkey. Long and strong is the secret.

Chimney Starter For the charcoal smoker folks, this is the best way to start, and maintain, the coals. If you've never used one of these ingenious tools, you're going to love the experience!

NOTE: Turkey should be always kept in the refrigerator (below 40°F/4.4°C) before preparation.

• Remove the thawed turkey from the refrigerator and remove the giblets, neck, and any thing else thrown in the cavity. Clean and rinse the bird thoroughly, especially the cavity. Pat dry with paper towels.

• Remove the pop-up timer!

• If you decide to use a rub, apply it generously under the skin, and in the cavity. For the maximum effect we like to do this at least a couple of hours, and preferably 1-3 days, before cooking. Our smoked turkey recipe doesn't require a rub, but it is fun! Remember to keep the turkey in the refrigerator until you are ready to put it on the fire.

Do not stuff the bird! No smoked turkey recipe should ever include stuffing the bird. It takes too long for the stuffing to reach the 165°F/74°C required for safe cooking. The bird stays too long in the "Danger Zone" of 40-140°F/4.4-60°C (bacteria heaven!).

• Fill the water pan to within an inch of the top. Use hot water to help avoid wasting fuel.

• For charcoal smokers, start with enough briquettes to fill the pan. Please do not use a petroleum based charcoal starter, unless you really enjoy the flavor! We use a chimney starter to avoid the nasty taste, and it makes the job of preparing add-on briquettes so much easier.

NOTE: If you use a charcoal fired smoker, soak 3-4 cups of (dry) chips/chunks for about 30 minutes, drain and place them directly on the coals, once the smoker has reached cooking temperature. This will be sufficient for the entire cooking period, regardless of the addition of more coals. Too much smoke = bitter and nasty! Control the temperature with the bottom vents only. The top vent should always remain wide open and never used to control air intake. Each cooker is different so... experience rules!

• For gas or electric smokers, place the chips/chunks (pre-soaked in water for 30+ minutes) in the wood chip box/pan. One full box of chips, or 3-4 cups for pan type, will last for several hours, and will be sufficient for the whole cooking time.

• Fire-up the cooker and get the temperature to about 250-300°F/121-149°C, and prepare to keep the temperature as steady as you can! For this smoked turkey recipe, maintain the temperature between 235-250°F/113-121°C for the ideal smoked turkey.

NOTE: Always use mitts and tongs! Never use the forked, sharp, pokey thing that seems to come with all backyard barbecue tool sets. It will pierce the meat and allow the juices to run out.

When the temperature (inside the smoker at the grill) has reached 250-300°F/121-149°C...

• Place turkey(s) in the smoker, directly on the rack, or on a large baking sheet. We do not advise putting the bird in a roasting pan as this has a tendency to steam the turkey. Place a pan on a rack, under the bird, to catch the juices for gravy! Add a cup or two of water, if you wish.

• Resist peeking! You're losing precious heat and smoke. Open the lid/door only far enough to add charcoal, and don't tarry!

• You have time! If you have judiciously maintained the cooking temperature, you can leave your station several times before the bird(s) are done. For our smoked turkey recipe, think 20-30 minutes a pound to completion.

• Use your instant read probe-type thermometer, to check the temperature at the inner thigh. Look for 180°F/82°C and then check the breast for a temperature of 170°F/77°C. Ensure the thermometer does not touch a bone.

• When done, remove turkey to a pan/platter to "rest" for 15-20 minutes before carving. This is an important step to ensure the juices return to the meat. Cover with aluminum foil to assist in holding the heat.

With this smoked turkey recipe, the smell alone will drive them nuts. Add your wonderful side dishes, say your prayer, and brace up for the accolades!

Lets eat!

Have a gas or charcoal grill? Yes, you can smoke a turkey on your favorite backyard cooker. Just follow our tried and true method!

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