Nothing has a more distinctive and rich flavor than a smoked turkey. For holidays, a smoked turkey is considered a delicacy. Commercially smoked turkeys can be expensive; instead, consider smoking a turkey at home. Home smoked turkeys can be affordable and just as tasty. Follow these steps to smoke a turkey. Add this to my Recipe Box.
Instructions
1. Fill the smoker's liquid pan with liquid. While water is the most common liquid used in smoking, other liquids, such as wine or fruit juice add a unique flavor to the turkey.
2. Place good quality charcoal in the charcoal pan. Light the charcoal and close the cover. If the smoker does not have an internal temperature gauge, place an appliance thermometer on the smoker rack before starting the charcoals.
3. Prepare the turkey for smoking. Turkeys for smoking do not need elaborate preparation; the smoke adds the flavor. Wash the turkey in cold water and remove the giblets and neck from the interior. Salt and pepper the turkey. Refrigerate until ready to place in the smoker.
4. Place the turkey on the grill in the smoker after the charcoal is hot. The internal temperature of the smoker should be between 250 to 300 degrees F. Close the smoker.
5. Add charcoal every hour as needed to maintain the internal temperature.
6. Replenish the liquid in the liquid pan as necessary.
7. Use a food thermometer inserted in the turkey to determine when the turkey is done. The turkey should be 180 degrees F in the thigh and 170 degrees F in the breast. Generally, the turkey will need to cook 20 to 30 minutes per pound.
Tags: internal temperature, smoked turkey, smoked turkeys