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How to Smoke a Turkey

Use a smoker to slow cook this turkey to perfection

What You Need:
• A 10 to 15 pound fresh or thawed turkey
• 9” x 9” foil pan
• Charcoal
• Apple or cherry wood chips (mild smoking woods are best with poultry)
• Charcoal smoker (We used a Brinkmann Smoke 'N Grill Charcoal Smoker and Grill. Cooking times may vary in other smokers. Check your manual for instructions.)
 
The Night Before: Brine your turkey and refrigerate overnight
 
The Next Morning:
1. Take turkey out of brine.  Discard brine; pat dry
2. Soak wood chips 1 hour
 
Prep your Smoker:
1. Add newspaper to the bottom of your charcoal chimney (charcoal starter), and charcoal to the upper chamber
2. Light the newspaper, and let coals burn for 30 minutes
3. Open smoker vents all the way
4. Add coals to the bottom of smoker
5. Place lower grate in smoker, then add drip pan
6. Add 2 cups of water to drip pan 
7. Place upper grate in smoker, then add the turkey breast side-up
8. Cover the smoker, then add wood chips to the coals
9. Check temperature often, and plan on 30-40 minutes per pound at 235˚F*
10. Replace coal and wood chips every 1 1/2 hours
11. After 4 hours, check drip pan and add water if needed
12. Turkey is done when meat thermometer inserted into the thigh reaches 180˚ F
13. Remove, and let stand for 15 minutes
14. Carve, and enjoy
 
*Cooking times may vary by smoker type. Check your manual.

Find more whole turkey basics here.