Quality Matters: Invest in high-quality charcoal briquettes for sustained and even heat throughout the smoking process. Moisture is Key: Ensure the hickory chips remain consistently damp to generate continuous smoke and infuse the turkey with optimal flavor. Patience is a Virtue: Refrain from frequently opening the smoker, as this will significantly extend the cooking time. Trust the process and allow the smoke to work its magic. Temperature Control: Utilize a reliable meat thermometer to accurately gauge the internal temperature of the turkey, preventing overcooking and ensuring a succulent, tender result.
Smoked Turkey
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PREP TIME30 mins
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COOK TIME6 hrs
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TOTAL TIME7 hrs 30 mins
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SERVING18 People
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VIEWS147
Embark on a culinary journey with this exquisitely simple smoked turkey recipe, where patience and premium ingredients converge to create a symphony of smoky flavors and succulent tenderness. Forget complicated techniques and embrace the purity of smoke, heat, and time. Prepare for a turkey experience that transcends the ordinary, leaving you and your guests utterly captivated.
Ingridients
Adjust Servings
Nutrition
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Cholesterol176 mg
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Protein60 g
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Saturated Fat6 g
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Sodium146 mg
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Smoker (20 minutes): Arrange high-quality charcoal briquettes in the bottom pan of your smoker. Ignite the coals and patiently await the smoker's temperature to reach a consistent 240°F (115°C). Lightly oil the grate to prevent sticking.
02
StepPrepare the Turkey (10 minutes): Thoroughly rinse the turkey under cold water, ensuring all cavities are clean. Pat the turkey dry with paper towels to promote even smoking. Submerge hickory chips in a pan filled with water, ensuring they are fully covered.
03
StepSmoke the Turkey (6-8 hours): Carefully place the prepared turkey onto the oiled grate within the smoker. Introduce two generous handfuls of dampened hickory chips at the initiation of the cooking process, then supplement with an additional handful every couple of hours to maintain a consistent smoky profile. Maintain the lid's integrity – resist the urge to peek, as heat loss will prolong the cooking time. Continue the smoking process until the turkey's internal temperature registers 165°F (74°C), or until the coals have exhausted their burn. For optimal results, employ a reliable meat thermometer to ensure precise doneness.
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Vivianne Yost
Jun 14, 2025I used applewood chips instead of hickory, and it gave the turkey a wonderful sweet and smoky flavor.
Tianna Weber
Apr 27, 2025Resting the turkey is key! It makes a huge difference in the tenderness.
Scottie Quigley
Mar 5, 2025This is now my go-to smoked turkey recipe. Thanks for sharing!
Abel Koss
Feb 28, 2025Great recipe for beginners. Easy to follow and the results are fantastic.
Tessie Jaskolski
Feb 9, 2025Absolutely the best smoked turkey recipe I've ever tried! Simple and delicious.
Reinhold Rau
Oct 5, 2024Brining the turkey overnight beforehand really elevated the flavor. Highly recommend it!
Darien Von
Sep 7, 2024My family raved about this turkey. It was the highlight of our Thanksgiving dinner.
Douglas Robel
Mar 20, 2024The turkey came out so moist and flavorful. The hickory chips added the perfect amount of smokiness.
Vernice Mitchell
Mar 16, 2024Make sure you have enough charcoal! I ran out halfway through and had to add more.
Nolan Cartwright
Jan 6, 2024I was a bit skeptical about such a simple recipe, but it exceeded all my expectations. Will definitely make again!