Easy Smoked Turkey
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Easy Smoked Turkey

1. Thawed whole turkey, neck and giblets removed - 1 (12 pound)
2. Chopped fresh savory - 1 tablespoon
3. Chopped fresh sage - 1 tablespoon
4. Salt (Optional) - 1 tablespoon
5. Ground black pepper - 1 tablespoon
6. Olive oil - ⅛ cup
7. Water - ½ cup

How to cook deliciously - Easy Smoked Turkey

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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).