Smoked Turkey
Description
This easy smoked turkey recipe keeps it simple for a juicy, tender bird with rich hickory flavor—perfect for Thanksgiving or any backyard feast.
Ingredients
•
1 (12 pound) whole turkey, neck and giblets removed
•
1 (20 pound) bag high quality charcoal briquettes
•
hickory chips or chunks
Directions
1
Place charcoal into the bottom pan of the smoker. Light coals and wait for temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
2
Pat the turkey dry with paper towels. Soak hickory chips or chunks in a pan of water.
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. Cover the smoker and maintain the temperature at 240 degrees F (115 degrees C). Do not lift the lid frequently, as this will release heat and smoke. Continue smoking until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 6 hours.
4
Remove the turkey from the smoker. Cover loosely with foil and let rest for before carving.