Ingredients Jump to Instructions ↓

  1. 1 (12 pound) whole turkey, neck and giblets removed

  2. 1 (20 pound) bag high quality charcoal briquettes

  3. hickory chips or chunks

Instructions Jump to Ingredients ↑

  1. 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.

  2. Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.

  3. 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 turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches180 degrees F (82 degrees C), or keep going until the coals die out.


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