Use a smoker to cook turkey to perfection
What You Need:
- A 10 to 15 pound fresh or thawed turkey.
- Foil pan for turkey.
- Charcoal.
- Apple or cherry wood chips (mild smoking woods are best with poultry.)
- Charcoal smoker (Cooking times may vary in other smokers. Check your manual for instructions.)
The Night Before:
Brine your turkey and refrigerate overnight.
The Next Morning:
Soak wood chips in water 1 hour.
Prep your Smoker:
Step 1
Add newspaper to the bottom of your charcoal chimney (charcoal starter), and charcoal to the upper chamber.
Step 2
Light the newspaper, and let coals burn for 30 minutes.
Step 3
Open smoker vents all the way.
Step 4
Add coals to the bottom of smoker.
Step 5
Place lower grate in smoker, then add drip pan.
Step 6
Add 2 cups of water to drip pan.
Step 7
Take turkey out of brine. Discard brine; pat dry.
Step 8
Place upper grate in smoker, then add the turkey breast side-up.
Step 9
Cover the smoker, then add wood chips to the coals. Check temperature often, and plan on 30-40 minutes per pound at 235˚F*. Replace coal and wood chips every 1 1/2 hours.
Step 10
After 4 hours, check drip pan and add water if needed.
Step 11
Turkey is done when meat thermometer inserted into the thickest part of the thigh reaches 180˚ F.
Step 12
Remove, and let stand for 20 minutes.
Step 13
Carve, and enjoy.
*Cooking times may vary by smoker type. Check your manual.
Wash hands and all items that come into contact with uncooked turkey.
Find more whole turkey basics here.
