Smoked Turkey

Smoked Turkey

"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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Ingredients

7 h 30 m servings 447 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 0g
  • 0%
  • Protein:
  • 60.4 g
  • 121%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
  3. 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 the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

Reviews

Read all reviews 32
  1. 41 Ratings

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Most helpful positive review

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 take...

Most helpful critical review

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. (Brin...

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Newest

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 take...

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 BOND...

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 s...

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 amo...

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...

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

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...

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 Ja...

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...

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