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How to Smoke a Turkey

What you will need:

  • 1 Fresh or Frozen Turkey - 10 lb. to 12 lb. (No Larger)
    (If the turkey is frozen, place it under refrigeration in a pan until completely thawed. Do not force thaw your turkey. Much of your flavor and moisture will be separated from the turkey if you do so.
  • 1 Smoker - large enough to house your turkey.
    A smoker with a temperature regulator will be the best way to safely smoke your turkey.
  • Hickory or Oak Wood Chips
    They simply work the best.
  • Brine
    The brine is important so that the turkey will maintain its flavor and moisture. A good recipe for brine is:
    • 1 cup of salt
    • 2 cups of diced onions
    • 3 diced celery stalks
    • 10 sage leaves
    • 10 sprigs of fresh thyme
    • 1 bay leaf
    • 4.25 cups of distilled water
    • 1 orange or lemon quartered
    • 3 tablespoons of dark corn syrup
    • 4 tablespoons of melted butter or margarine
    • 3 tablespoons of cornstarch
    Brine Cooking Instructions - Make a solution by carefully mixing the above ingredients. Place the turkey in the brine solution in a large pan under refrigeration and thoroughly baste periodically. Leave the turkey in the brine solution for at least 24 hours.

Final Smoking Steps:

When you are ready to smoke your turkey, pull the turkey from refrigeration, and rub the entire turkey with butter. With the smoker temperature set at 240 degrees Fahrenheit, allow about 30 minute per pound of turkey to cook. For best results, only use hickory or oak wood chips.

Too much work? Try our hickory smoked whole turkey!