How to Smoke a Turkey

No Comments | Written on November 17, 2011 at 9:00 am, by The Editors

Smoked Turkey Breast If you’re looking to try something new this Thanksgiving, consider smoking your turkey. An herb-and-apple-infused smoke will seal the juices into your bird and give you an appealing, wood-tinged flavor. (Don’t throw a whole bird in the smoker though—this method works best for bone-in turkey breasts.)

Start by covering your smoker’s water pan with foil, then add chopped onions and Granny Smith apples, thyme, rosemary, and a little sage. Meanwhile, start your coals (you’ll need at least 10 pounds) and make a simple spice rub for the turkey by combing paprika and seasoning salt. Rub the seasoning blend both under and over the turkey skin.

When your turkey is ready, add water-soaked hickory chips to the hot coals, then place the water pan over the coals and fill it. The turkey should then be arranged on the rack, and the smoker covered. Smoke the bird for 3.5 hours at a temperature of 225F to 250F. When the turkey is fully cooked, remove it and let it sit for at least 20 minutes for the juices to redistribute, then carve. You’ll be amazed at how tender and flavorful the meat is—you may never go back to the oven again.

Smokin! Watch this video for step by step instructions on how to smoke a turkey.