How to Make Easy Smoked Turkey - A Step-by-Step Guide

Thanksgiving is just around the corner, and that means it’s time to start thinking about your turkey. If you’re looking for a delicious and easy way to prepare your bird this year, then look no further than this recipe for Easy Smoked Turkey. With just a few simple ingredients and a little bit of patience, you can create a mouthwatering masterpiece that your whole family will love.

One of the best things about smoking a turkey is the flavor that it imparts. The slow cooking process al...

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Ingredients

  • 1 (12 pound) thawed whole turkey, neck and giblets removed
  • 1 tablespoon chopped fresh savory
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon salt (Optional)
  • 1 tablespoon ground black pepper
  • ⅛ cup olive oil
  • ½ cup water

Information

  • Prep Time: 20 mins
  • Cook Time: 4 hrs
  • Total Time: 4 hrs 20 mins
  • Servings: 12
  • Yield: 1 whole turkey

  • Rinse turkey and pat dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub 2 tablespoons herb mixture inside the turkey cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining 2 tablespoons herb mixture underneath loosened skin. Rub olive oil over entire turkey.
  • Light 20 charcoal briquettes and place 10 on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
  • Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain a temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side, about every 90 minutes. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. If open flames erupt when you open the lid, douse them with a drizzle of water or beer.
  • Smoke turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach at least 165 degrees F (75 degrees C).
  • Nutrition

    693 cal.

    • Total Fat: 34g
    • Saturated Fat: 10g
    • Cholesterol: 265mg
    • Sodium: 801mg
    • Total Carbohydrate: 0g
    • Dietary Fiber: 0g
    • Protein: 91g
    • Vitamin C: 0mg
    • Calcium: 89mg
    • Iron: 6mg
    • Potassium: 912mg