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Smoked Turkey

Yields1 ServingPrep Time1 dayCook Time4 hrsTotal Time1 day 4 hrs

It's easier than ever to add smoking to your outdoor cooking abilities. And with the right equipment, you don't have to devote a whole day to the effort. I used to have to tend my $100 offset smoker every 30 minutes. It was tricky to keep the temperature right and the results were inconsistent. If you know this site, you know that I love my XL Big Green Egg. It holds the temperature like a champ, but it takes a little work to get it going, but once you do, it's a rock and needs little to no attention. And the results are fantastic. But there are easier versions - the Traeger and its copycats are even easier. Plug it in, flip a switch, and you're smoking. If you like smoke flavor, find your right fit and make it happen.

This is just like the Roasted Turkey recipe, but better. A real smoker is just like an oven. A lot of people believe in "low and slow," where the temperature is 225 or 250, and it takes a long time. That's a great strategy, but I like to smoke a turkey just like I do it in the oven. Same temp, same time, but a way different flavor.

 Everything from the Roasted Turkey Page Make sure the turkey will fit in your smoker!
 1 cup BBQ Rub. Choose your favorite or go with my Arkibu Rub .
1

Instead of dry brining the turkey, rub the turkey with the BBQ rub. There's plenty of salt in that to do the work. Let sit for 24 hours.

2

Instead of preparing the oven, prepare the smoker. For me - it's the Big Green Egg. Use the same temp as the Roasted Turkey Recipe - 320 degrees. Apple wood chips are outstanding.

3

Add apple wood chips, and Smoke until the breast temperature reaches 165. There's no basting.