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Smoked Turkey
SUBMITTED BY:
Glenn
PHOTO BY:
foodaholic
"This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!"
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
30 Min
COOK TIME
6 Hrs
READY IN
7 Hrs 30 Min
Original recipe yield 1 large turkey
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 pound) whole turkey, neck and giblets removed
1 (20 pound) bag high quality charcoal briquettes
hickory chips or chunks
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DIRECTIONS
Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches180 degrees F (82 degrees C), or keep going until the coals die out.
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REVIEWS
Reviewed on Jan. 25, 2004 by
Navy_Mommy
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Navy_Mommy
Jan. 25, 2004
My dad has made turkey this way for years. It really is simple and easy to do.
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18 users found this review helpful
My dad has made turkey this way for years. It really is simple and easy to do.
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Reviewed on Jan. 25, 2004 by RAYZER
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RAYZER
Jan. 25, 2004
I'm not sure where Arcticqueen messed up but it is very obvious that she messed up somewhere. This is one good bird (if done right). It comes out very tender and moist and has just the right amount of smoke flavor to it. Just for a little variation I added a quart of orange juice to the water pan. We WILL be using this recipe again. Just a couple of hints; DO NOT keep looking at bird (or whatever you are smoking), just keep the fire going and trust what is happening. And secondly, know what the temp of the meat you're cooking is supposed to be and for your family's sake USE a meat thermometer to check meat before pulling it off the smoker. Enjoy!!
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17 users found this review helpful
I'm not sure where Arcticqueen messed up but it is very obvious that she messed up somewhere....
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Reviewed on Jan. 25, 2004 by ARCTICQUEEN
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ARCTICQUEEN
Jan. 25, 2004
I tried thie method of cooking a turkey. This is the first turkey I ruined in my entire life. My bird was smaller than the receipe called for and I cooked it all night and into the day. The outside was beautiful. It smelled wonderful. When my husband went to carve it much to my shock it was raw. I don't mean undercooked. RAW! So he put it in the oven to bake. Mind you it had not been in the fridge for about 18 hours at this point. I have refused to eat it or feed it to my children. He ate some and froze the rest but he will be the only person eating it in this household. I am not in the mood for food poisioning. Yes, I had matchlight charcoal. Yes, it was a smoker. Seemed to be easy enough.
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14 users found this review helpful
I tried thie method of cooking a turkey. This is the first turkey I ruined in my entire life....
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Reviewed on Nov. 27, 2006 by steve phillips
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steve phillips
Nov. 27, 2006
Hi. This is a great recipe even for a first timer. I smoke two birds at a time (hate to leave empty space), one brined and one plain. Never had a bad bird. Been doing it for a long time. It takes up to 15 hours or more (for two big birds). Nice and juicy. For the person who reviewed the the raw bird, all I can say is, GET REAL. Never use Matchlight charcoal or for that matter any lighter fluid. First is leaves a very bad taste, and second, Matchlight chacoal burns fast and complete. This will not last the time to smoke the bird. Also you should know that smoked birds will always have a pinkish color. This is due to the chemical reaction with the smoke and the proten in the meat. It is the same temp. as when you take it out of the oven. To the first timers who whould like to try smoking a bird, don't let that review scare you away. My first bird was great. Follow instruction and get the facts. Happy smoking ya'll
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13 users found this review helpful
Hi. This is a great recipe even for a first timer. I smoke two birds at a time (hate to leave...
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Reviewed on Feb. 2, 2005 by CURTDES
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CURTDES
Feb. 2, 2005
It is nice to see someone else has found the art of simplicity. I have been smoking turkeys with this same recipe for about 15 years. They turn out tasteing like smoked turkey not ham! Only suggestions I would make is to be sure and use a water smoker and place the bird on his brest (butt up in the air). Both suggestions help to keep the brest meat moist and tender.
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12 users found this review helpful
It is nice to see someone else has found the art of simplicity. I have been smoking turkeys...
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Reviewed on Jan. 25, 2004 by GRIZZMAN
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GRIZZMAN
Jan. 25, 2004
THIS IS ONE OF THE BEST RECIPES I HAVE TRIED,WOW!! DID MAKE A COUPLE CHANGES THOU,, AND THE SECOND BIRD CAME OUT BETTER,, FIRST OF ALL I USED TRUE HARDWOOD CHARCOAL,MAN MADEB RIQUTES HAVE A BONDING AGENTS TO HOLD IT TOGETHER AND TAKE AWAY FROM THE FLAVOR,,THE OTHER IDEA WAS I USED APPLE WOOD FOR THE SMOKE, THE APPLE WOOD IS MORE MELOW AND NOT AS HARSH,, THANK YOU GLEN FOR A GREAT IDEA,,I ENDED UP SMOKEING 6 TURKEYS USEING THIS METHOD,,
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12 users found this review helpful
THIS IS ONE OF THE BEST RECIPES I HAVE TRIED,WOW!! DID MAKE A COUPLE CHANGES THOU,, AND THE...
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Reviewed on Jan. 25, 2004 by WVH71
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WVH71
Jan. 25, 2004
Great recipe...terrific flavor! I had never used a smoker before and it came out perfectly. Not sure what the problem was with the underdone turkey in another review, but this method is pretty well fool-proof! My smoker directions did explicitly say NOT to use Match Light charcoal. We did use a roasted garlic butter rub under the skin that added a nice flavor to the bird as well. We simply roasted a full head of garlic in the oven and squeezed it in some softened butter and rubbed it in. Thanks Glenn! Not sure we'll ever fix turkey another way!
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10 users found this review helpful
Great recipe...terrific flavor! I had never used a smoker before and it came out perfectly. ...
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Reviewed on Jan. 25, 2004 by HAZMAT_75149
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HAZMAT_75149
Jan. 25, 2004
I am smoking this as I type this reveiw, so dont know what I am reviewing yet. But I do have SERIOUS questions about whomever this company is that did the nutritional details. Geeze, this is turkey, with no fixins...How in the heck are they thinking there is 800+ calories, and 40+ grams of fat in Turkey. Please someone let me know they are as crazy as I think they are.
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9 users found this review helpful
I am smoking this as I type this reveiw, so dont know what I am reviewing yet. But I do have...
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Reviewed on Jan. 25, 2004 by PAULA WOOD
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PAULA WOOD
Jan. 25, 2004
I used a turkey breast and this turned out fabulous...tender...juicy... smokey! I'm not sure what was going on with the person whose turned out Raw but it sounds like her charcoal went out and she didn't know it. This is a great way to make turkey!
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7 users found this review helpful
I used a turkey breast and this turned out fabulous...tender...juicy... smokey! I'm not sure...
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Reviewed on Dec. 5, 2007 by
foodaholic
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foodaholic
Dec. 5, 2007
Very tasty bird! So glad men love smoking food. Jacques started about 4am and kept watch for about 10 hours. (including time to get the smoker up and ready for the bird). Very moist and worth Jacques' effort!
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4 users found this review helpful
Very tasty bird! So glad men love smoking food. Jacques started about 4am and kept watch for...
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