How to Smoke a Turkey

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.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Charcoal smoker
• Turkey, 12 lbs. or less
• Water, fruit juice, wine or other flavorful liquid
• Charcoal
• Salt and pepper
• Food thermometer
• Appliance thermometer in smoker is not equipped with a thermometer
• Wood chips

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.

Tips & Warnings

• Water-soaked hardwood or fruitwood chips add more flavor to a smoked turkey. Consider using popular mesquite or hickory. Place the chips in the charcoal pan after the charcoal has been lit. Replenish if necessary.
• Don't open the smoker cover or door more than necessary and work quickly when it is open. Opening the smoker releases heat, slows down the cooking process and lowers the internal temperature to a dangerous level.
• Always smoke a turkey weighing 12 lbs. or less. If the turkey weighs more than 12 lbs., cut the dark meat sections (drumstick and thigh) away from the breast section and roast separately. Too large of a turkey will not smoke at a safe temperature.
• Always thoroughly wash hands, surfaces and equipment with soap and hot water when handling raw turkey. Clean up spills by using paper towels instead of cloth. Safe food handling reduces the risk of salmonella cross-contamination.
• Always follow the manufacturer's instructions when using a smoker.
• Always follow fire safety routines when using a charcoal smoker.
• Never stuff a smoked turkey. The turkey's internal temperature will not reach a high enough temperature to cook the stuffing to a safe level.
• Never use softwood chips, such as cedar or pine. They will leave a turpentine flavor on the turkey.
• Never use a smoker on a windy day.