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Smoked Turkey

Smoked Turkey

  • Prep

    30 m
  • Cook

    6 h
  • Ready In

    7 h 30 m
Glenn

Glenn

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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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  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 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

steve phillips
170

steve phillips

11/27/2006

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

GRIZZMAN
137

GRIZZMAN

1/25/2004

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,,

CURTDES
90

CURTDES

2/2/2005

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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