Reviewed: Dec. 10, 2008

Ours didn't take but only 3 hours on a 10 pound bird. Delicious! Looking forward to all of our turkeys being cooked this way.

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Jessica Fass

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Reviewed: Nov. 24, 2008

I've been doing my meats like this for years, and turkey is best done this way (I usually rub the bird with butter then spinkle onion power, garlic powder, salt & peper on it or creol seasoning, it's great!)I've only had 1 bird turn out bad,{which was probably articqueen's problem too, not enough air flow and coals went out) other than that everything else was a hit. I don't have a smoke, so i use a barrel type smoker/grill and put my coals on one side and meats/birds on other to cook on indirrect heat, this way it'll never burn on the outside, but, nice and juicy on the inside. just make sure you have an accurate meat thermometer to insure you bird is done thouroughly 165 -180 degrees (f) no less and preferrably no more

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WDW3264

Cooking Level: Expert

Living In: Port Deposit, Maryland, USA

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Reviewed: Jul. 14, 2008

Excellent recipe. I used chunks of wet maple from my woodpile instead of hickory chips and this worked well (spray the coals and wood with water once in awhile to keep the fire from flaring up). The turkey had two bags of giblets...I took one out and didn't catch the second bag until I started carving the bird. The liver and gizzards smoked along with the bird and they were exquisite!

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Walter

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Reviewed: Jun. 14, 2008

Glen....You The Man! Broke in my new Weber Smokey Mountain Cooker with this recipe and WOW. Very nice recipe. Whole family loved the smoked Turkey. Will definitely being making another in the not so distant future! Once again Thanks.

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mg5555

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: 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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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 13, 2007

Great, easy recipe. I think articqueens problem was that she didn't realize that smoked turkey is very pink. It is done, the temperature should be above 170, but the meat will look raw because smoking releases nitrites causing it to be very pink. I don't think her turkey actually was raw, just looked that way.

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Greentea1970

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Reviewed: Mar. 5, 2007

what a tasty treat for the holidays

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kermiy

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Reviewed: Nov. 23, 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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steve phillips

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Reviewed: 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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CURTDES

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Reviewed: Nov. 28, 2003

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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WVH71

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Reviewed: Jun. 5, 2003

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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HAZMAT_75149

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Reviewed: Feb. 13, 2003

My dad has made turkey this way for years. It really is simple and easy to do.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 2, 2003

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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PAULA WOOD

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Reviewed: Dec. 4, 2002

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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GRIZZMAN

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Reviewed: Mar. 1, 2002

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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RAYZER

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Reviewed: Nov. 29, 2001

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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