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Smoked Turkey
This recipe shows you how to make smoked turkey using a charcoal smoker--in this case, a Weber Smokey Mountain--from start to finish. And if you want to smoke a brined turkey, there's a perfect and easy recipe for smoked turkey brine included, as well.
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 10 min🔥 Cook: 2h 30m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
For the rub:
2
Combine everything together in a glass jar with a tight-fitting lid and shake it up. Store in an airtight jar.
3
For the turkey:
4
Bring smoker to 300 to 325 degrees. Prepare a drip pan with 4 cups of water.
5
Rinse the turkey and pat dry with paper towels, making sure to remove any parts inside the turkey. Rub the turkey all over with olive oil. Evenly sprinkle the dry rub over the turkey, patting gently to ensure the rub sticks. Tuck the wings into the sides of the turkey and place in a foil tray or large rimmed bake pan.
olive oil2 tablespoons
6
Once the smoker reaches 325 degrees, place the drip pan on the lower rack. Place the turkey directly onto the top rack, centering over the foil pan. Place the smoker lid back on and smoke for about ⏱️ 15 minutes per pound. Check the turkey after two hours, baste if desired.
7
If the turkey becomes too dark at any point, especially the drum sticks and wingtips, cover the parts loosely with foil.
8
About ⏱️ 30 minutes before the end of the time range for the weight of the bird, check the temperature in the thickest part of the turkey between the thigh and the breast. Once the turkey reaches 165 degrees on a digital thermometer, remove the turkey from the smoker and cover with foil. Allow the turkey rest for ⏱️ 30 minutes before carving.
Nutrition Facts
calories
59 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
8 g
sodium Content
1761 mg
protein Content
1 g
cholesterol Content
1 mg
carbohydrate Content
9 g
saturated Fat Content
1 g
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