Reviewed: Dec. 25, 2011

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.

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Reviewer:

harborbuck

Reviewed: Dec. 25, 2011

nummy nummy nummy!!!! I've always eaten my dad's smoked turkey and never did one on my own until today. Being Christmas eve....Thank God It took little to no effort and it was fabulous!!! Wasn't planning on making a turkey for Christmas but hey it was free ;-). Followed the directions to a T, with my electric smoker. And the turkeys skin was that amber leather that kept all the juicies in and meat suculant! Will totally make the bird again this way. I even threw in 5 chicken leg quarters in the smoker with the turkey and my husband and son said it tasted like cowboy heaven! Totally pleased! TY

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Nov. 21, 2011

I have smoked turkeys for years like this and this is a great recipe. My turkey was always the first to go. The only reason I can think of that would give "Arcticqueen" the problems she had is that she did not thaw the turkey before putting it in the smoker. The turkey must be completely thawed.

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Reviewer:

Rusty

Reviewed: Nov. 20, 2011

I have smoked everything under the sun. Smoked turkey is great! But 180 degrees will leave your turkey like sawdust! 160 in the breast is best, and it will still be cooking while it rests. (Brine it and it will always be juicy.) Also, smoking a Turkey at 240 degrees will take a full day and half a night to reach those kind of internal temperatures. By then the outside of the turkey will be like rubber. Cook it first and finish it on the smoker. It will be perfect and WAY faster.

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Reviewer:

yiddishlion

Reviewed: Jul. 31, 2011

pretty much how i smoke a turkey, except i use an electric smoker and use hickory chunks. pretty fool proof, takes me more like 8 hours

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Reviewer:

Reviewed: May 1, 2011

I really liked this recipe! But I had a problem with my smoker, which wasn't getting hot enough, so six hours into the smoking, I transferred the turkey to the oven and finished cooking it at 400 degrees for 1 hour. It was very good, but I recommend adding turkey gravy for flavor.

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Reviewer:

cookingismylife

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Nov. 27, 2010

Simple and spot on. The weight/time/temperature ratio works out perfect. Of course, always use a thermometer to make sure it's done. I'm partial to using pecan chips which are kind of sweet and mild and give the bird a nice golden color. Also, a quick massage of olive or peanut oil and a rub of kosher salt, cracked black pepper, and rosemary are a nice touch. But if you're looking for a simple, delicious bird this recipe will get you there in a jiffy. Thanks for sharing.

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Reviewer:

B. Bailey

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

Reviewed: Nov. 24, 2010

GREAT RECIPE!!! EASY for MOST!! JUST HAD to leave a review to show that STUPID ppl should NEVER try to SMOKE AYTHING!!! ARTCIQUEEN prbly had a hard time keeping the PAPER LIT as they TRIED to SMOKE their BIRD!!!

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Reviewer:

Paula

Reviewed: Oct. 31, 2010

We brined our turkey first with an apple juice brine overnight. We then stuffed it with oranges, onions, carrots and celery. We used apple/cherry chips to the charcoal also. We cooked our 15 lb turkey about 3.5-4 hours on a Big Green Egg at 300 degrees until the temp reached 180. It remained VERY juicy and delicious!!! See photo!

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Reviewer:

CRYROLFE

Reviewed: Sep. 9, 2010

A fully cooked smoked turkey will show some pink on the inside.Use your meat thermometer. If you're at 165 in the breast and 180 on the thigh - you're smoked and fully cooked. Most of the pink areas are near the bones, the central meat areas will look like ordinary "white" turkey meat. Pink is OK if the temperature is right.

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