{"id":6452,"date":"2017-11-08T00:01:14","date_gmt":"2017-11-08T04:01:14","guid":{"rendered":"https:\/\/addapinch.com\/cooking\/?p=6452"},"modified":"2023-11-21T08:30:37","modified_gmt":"2023-11-21T13:30:37","slug":"smoked-turkey-recipe","status":"publish","type":"post","link":"https:\/\/addapinch.com\/smoked-turkey-recipe\/","title":{"rendered":"Smoked Turkey Recipe"},"content":{"rendered":"\n

Smoked Turkey Recipe – This simple, yet scrumptious smoked turkey brings the juiciest and most flavorful turkey to your Thanksgiving table. <\/em><\/p>\n\n\n\n

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Smoked turkey\u00a0makes for one of my favorite turkey recipes. Ever. Seriously.<\/p>\n\n\n\n

Bart has been making smoked chicken<\/a> and turkey for a while now and let me just tell you – it\u00a0is about as simple as you can get.\u00a0There is no brining, basting, or babysitting this bird. Making it the most fuss-free turkey recipe I think we’ve ever made. And you know, when it comes to the holidays or special occasions, fuss-free is what I’m dreaming about.<\/p>\n\n\n\n

I call that a definite win!<\/p>\n\n\n\n

If you don’t have a smoker, don’t worry, there’s a way you can make this on your grill too!<\/p>\n\n\n\n\n\n\n\n

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Perfectly cooked, juicy, with that oh so delicious smoky flavor, this turkey is definitely one that my family loves.<\/p>\n\n\n\n

How to Make Smoked Turkey<\/h2>\n\n\n\n

To smoke your turkey, you’ll begin with a fully thawed turkey that weighs between 10 and 12 pounds. As your smoker is preheating, go ahead and brush your turkey with the olive oil and rub with salt and pepper, if you are using the pepper.<\/p>\n\n\n\n

Then you’ll place the turkey onto smoker, breast side up. Smoke until the thickest part of the breast meat reaches 165 degrees Fahrenheit. This usually takes around 2 1\/2 to 3 hours.<\/p>\n\n\n\n

Once the turkey reaches 165 degrees, remove it from your smoker and place onto a platter, tent with foil, and allow the smoked turkey to stand for 10 to 15 minutes to rest. Then slice, serve and enjoy!<\/p>\n\n\n\n

More on How to Smoke a Turkey<\/h3>\n\n\n\n

We like to use the lump charcoal briquettes with our Big Green Egg smoker as they seem to have a more consistent burn than when we’ve used wood. However, if you do use wood, I would recommend hickory.<\/p>\n\n\n\n

You’ll want to make sure that you periodically check your charcoal or wood, if using, to replenish it as needed.<\/p>\n\n\n\n

Bart uses his Big Green Egg so often for smoking, that we invested in the BBQ Guru Cyber Q a while back to help keep tabs and manage the temperature of the smoker. (Christmas wish list alert!) If you have an avid smoker on your Christmas list, I can’t recommend it enough!<\/p>\n\n\n\n

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Here’s Bart’s Smoked Turkey recipe. Give it a try. You may just decide it is one of your favorite methods for cooking a turkey, too.<\/p>\n\n\n

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Smoked Turkey Recipe<\/h2>\n\t\t
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Robyn Stone<\/a><\/span><\/div>\n\t\t\t