Smoked Turkey

Read Reviews (4)

"A whole turkey is cooked in a charcoal smoker. Placing an apple, celery, carrots, and onion in the turkey cavity adds flavor and moisture." — Southern Living magazine

Directions

REMOVE giblets and neck from turkey; reserve for other uses, if desired.
RINSE turkey with cold water; pat dry. Rub cavity with garlic and lemon; sprinkle with salt and pepper. Place apple, celery, carrot, and onion into turkey cavity; close cavity with skewers.
TIE ends of legs to tail with cord; lift wingtips up and over back so they are tucked under bird. Brush turkey with butter.
SOAK wood chips in water 30 minutes. Prepare charcoal fire in smoker according to manufacturer's directions with or without a water pan. Place wood chips on coals.
PLACE wood chips on coals.
COAT food rack with cooking spray; place rack in smoker. Place turkey on rack. Cover with smoker lid; cook turkey 8 to 12 hours or until meat thermometer reaches 180 to 185 degrees when inserted in meaty part of thigh. (Make sure thermometer does not touch bone.) Refill the water pan, if necessary, and add charcoal as needed.
REMOVE turkey from food rack. To serve, remove vegetables, and discard; thinly slice turkey.

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Footnotes

Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Dec 21, 2003

My boyfriend used this recipe on Mother's Day for the family. We followed the easy recipe, had the turkey in by 9 am, kept it stoked with hickory & mesquite chips, he peeked at about 4 pm & put a foil tent over it, by 6:00 pm we took it out. (he checked it with a meat thermometer - the juice poured out when he took the thermometer out) The skin was thin & black - easily slid off. Took off the legs & breasts, sliced easily, smelled heavenly! In no time it was on the table with mashed potatoes and steamed vegetables. Moist & tender with a delicate, delicious smokey flavor! A hit with the family! I highly recommend it for anyone. Couldn't be easier and so good! (he later cleaned the meat off and we had a platter of smoked turkey for sandwiches the next day - delicious!)

—VICKYBAM

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Nov 22, 2005

Excellant idea, putting the apple and veggies.

—diverchuck

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5 Ratings

Dec 01, 2003

Best turkey ever! I used the spice combination suggested in Grilled Turkey recipe on this sight for pan juices and basting, which I did every time we added more coals. The bird actually fell off the bones and talk about juicy!! Loved the dark meat and we never eat dark meat! We had also brined the turkey with spices, apple juice and quartered oranges so the taste was subtly 'fruity'!!

—SweetBasil

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Jul 09, 2009

We use this every time we smoke turkey. Love it.

—SBATES26

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