Things You'll Need:
- Water Smoker
- Turkey, 1 medium to large
- Lemon and herb seasoning
- Salt and pepper
- Garlic powder
- Olive oil
- Smoking wood, 5 to 6 chunks (e.g., hickory or applewood)
- Non self-lighting charcoal, 10 to 15 pounds
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Step 1
The night before you plan on smoking your turkey, wash it inside and out and pat it dry with paper towels.
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Step 2
After washing, save the neck and giblets for making gravy, or you may discard them.
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Step 3
Season the turkey inside and out with the lemon pepper seasoning, salt, pepper and garlic granules. Next, lightly brush the outside of the turkey with olive oil and refrigerate.
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Step 1
Smoke 5 to 6 large chunks of smoking wood in water for as long as possible. Ideally this will be at least a few hours.
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Step 2
While the hardwood is soaking place 10 pounds of charcoal in the fire pan of the smoker.
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Step 3
Light the charcoal just barely, but ensure that it is lit well enough so that it will continue burning.
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Step 4
Place 2 to 3 chunks of wet hardwood on top of the charcoal, place water pan above fire pan and fill with water.
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Step 1
Remove the turkey from the refrigerator and place the bird on the rack above the water-pan and cover the smoker. Allow the turkey to cook for 6 hours.
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Step 2
After 6 hours, check the turkey. Stir up the charcoal and add a little more if necessary.
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Step 3
Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker and continue cooking for an additional 5 to 6 hours.
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Step 4
Check the turkey to ensure that it is done. If a meat thermometer inserted inside of the turkey registers 165 degrees, the turkey is cooked. If you do not have a meat thermometer a rule of thumb is that the turkey is cooked when a leg can be moved easily.
