This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 7+ hrs

Smoked Turkey

Read Reviews (29)

"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!" — Glenn

Ingredients Edit and Save

Watch video tips and tricks

How to Deep Fry a Turkey

How to Cook a Turkey

How to Roast a Turkey

How to Thaw a Turkey

How to Prep and Roast Turkey

Actually Delicious Turkey Burgers

How to Smoke a Turkey

Out of This World Turkey Brine

How To Carve a Turkey

Original recipe makes 1 large turkey Change Servings

1 (12 pound) whole turkey, neck and giblets removed
1 (20 pound) bag high quality charcoal briquettes

hickory chips or chunks

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 30 mins
COOK 6 hrs
READY IN 7 hrs 30 mins

Footnotes

See Our Smoking Tips.
Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

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

—steve phillips

See full review »

Most Helpful Critical Review

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.

—ARCTICQUEEN

See full review »

33 Ratings

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,,

—GRIZZMAN

See full review »

Feb 02, 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.

—CURTDES

See full review »

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!!

—RAYZER

See full review »

Jan 25, 2004

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

—Navy_Mommy

See full review »

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!

—WVH71

See full review »

Dec 05, 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!

—foodaholic

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Smoked Turkey

Honey Smoked Turkey

Honey Brined Smoked Turkey

Citrus Honey Brined Smoked Turkey

Smoked Turkey Tortilla Wraps

Smoked Turkey Rice Soup

Smoked Turkey Broth

Split Pea Smoked Turkey Soup

Smoked Turkey Blue Corn Quesadilla Slider

Smoked Turkey Wild Rice Soup

ADVERTISE WITH US

Nutrition

Calories
447 kcal
22%

Carbohydrates
0 g
0%

Cholesterol
176 mg
59%

Fat
20.9 g
32%

Fiber
0 g
0%

Protein
60.4 g
121%

Sodium
146 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Smoked Turkey

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 447
** Calories from Fat: 188

% Daily Value *
** Total Fat 20.9g 32 %
** Saturated Fat 6.1g 31 %
** Cholesterol 176mg 59 %
** Sodium 146mg 6 %
** Potassium 602mg 17 %
** Total Carbohydrates 0g 0 %
** Dietary Fiber 0g 0 %
** Protein 60.4g 121 %
** Sugars 0g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium 7 %
** Iron 38 %
** Thiamin 12 %
** Niacin 169 %
** Vitamin B6 55 %
** Magnesium 19 %
** Folate 8 %

* 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.