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Easy Smoked Turkey

Easy Smoked Turkey

  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    4 h 20 m
TOM TROTTIER

TOM TROTTIER

Smoked turkey is a delightful way to cook a turkey while relaxing. I know lots of people are a bit apprehensive about preparing their first smoked turkey. I have smoked over 100 and never has a bad one. The skin is beautifully tanned and the meat is so juicy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 692 kcal
  • 35%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 90.7 g
  • 181%
  • Cholesterol:
  • 264 mg
  • 88%
  • Sodium:
  • 801 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Rinse the turkey and pat dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub half the herb mix inside the turkey's cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. Rub olive oil over the entire turkey.
  2. Light 20 charcoal briquettes and place half of them on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
  3. Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side about every 1 1/2 hours. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. If open flames erupt when you open the lid, douse them with a drizzle of water or beer.
  4. Smoke the turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees F (75 degrees C).
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Reviews

Patty Cakes
0

Patty Cakes

12/8/2013

This was pretty easy since it was the very First thing I have EVER smoked! I have a combo gas, charcoal, smoker. It was a trick to 1. Start the smoker, ( Good thing I wasn't Appling as a contestant on Survivor!! LOLOL ) LOSER! & 2. keeping the proper temperature going. I had my spray bottle of water, which helped even more then closing the dampers, they only did so much but still too hot. My 13 lb. brined turkey took less then 2 hours. Too hot, I get it:) It was very good! I did give hubby a piece before we ate dinner and he thought it was ham. It was a Smokey Thanksgiving as I also served Ham! hahaha. Thank You Tom T. had fun with this one!

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