Recipe by Glenn
"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!"
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1 (12 pound)
whole turkey, neck and giblets removed
(20 pound) bag high quality charcoal briquettes
hickory chips or chunks
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
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.
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,,
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.
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!!
My dad has made turkey this way for years. It really is simple and easy to do.
i just cooked my 14lb turkey today using this recipe. I have a masterbuilt digital electric smoker, you dont have to open the door to feed chips. I decided to open up the door after only 4 1/2 hours of smoking @ 240 degrees. My turkey was falling off the bone done. I actually think it is over done with the breast a bit dry. Just thought i would add this for you ppl with the newer type smokers. I will try using a temp of 220 on my next attempt.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 447
** Calories from Fat: 188
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