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Ingredients
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1 (12 pound) whole turkey, neck and giblets removed
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1 (20 pound) bag high quality charcoal briquettes
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hickory chips or chunks
Directions
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Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
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Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
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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. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutrition Facts (per serving)
447 | Calories |
21g | Fat |
60g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 447 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 6g | 31% |
Cholesterol 176mg | 59% |
Sodium 146mg | 6% |
Protein 60g | 121% |
Calcium 56mg | 4% |
Iron 4mg | 21% |
Potassium 602mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.