Recipe by Southern Living magazine
"A whole turkey is cooked in a charcoal smoker. Placing an apple, celery, carrots, and onion in the turkey cavity adds flavor and moisture."
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(10 to 15 pound) turkey
cooking apple, cored and quartered
celery, cut into thirds
carrots, cut into thirds
butter or margarine, melted
Cherry/oak blend or mesquite wood chips
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!)
Excellant idea, putting the apple and veggies.
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'!!
We use this every time we smoke turkey. Love it.
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