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Smoked Turkey

TulsaMurphTulsaMurph Posts: 131
edited 11:26PM in EggHead Forum
I am looking for the best way to smoke a turkey. I tried Mad Max's method last year and loved it, but I want to smoke one and end up with smoked turkey like (or better than) what you get at a barbeque restaurant. I would assume you basically cook it at 250­° until the internal temp reaches 170° or so, but advice would be welcome. We will have about 50 for Thanksgiving this year, so I might smoke one and Mad Max another.[p]Thanks!


  • TulsaMurph,[p]In order to get real smoked turkey you need to smoke low and slow with a lot of smoke. Egg temp about 200 to 225 with about 3 hours of hard wood smoke (apple or cherry). Pull when internal temp reaches 170° [p]My family does not like real smoked turkey so I don't do turkey that way.[p]Bon Appétit!
  • fishlessmanfishlessman Posts: 23,002
    been a long time since ive done one, i like them smoked but roasted more, low and slow works fine too, good flavor but a little rubbery/ sticky texture, very moist and tender. 225 for a long time kicking it up to as high as 350 towards the end to time things. ive set them up at 5 in the morning at 200 grate temp and finished them off at 300 plus at 9 at night, you might want to cook one ahead of time as i never have shot for a certain given dinner time with another bird cooking at the same time. i would use a water pan for this cook, skin on these is bad, chewy rubbery and bitter from the smoke. i use pecan pellets for turkey

  • So should I just keep adding new wood chips to a charcoal fire, or should I try to get wood chunks in lieu of charcoal? Skin on or off? I thought about trying the method on a chicken this weekend to see how it works out. I plan to make one ahead of time and re-heat, then the other should come off just an hour or two before serving.[p]Thanks to you both for the tips!
  • TulsaMurph,
    250*, apple chips mixed all through the lump, about 1 hour per pound.

  • Michael B,
    Thanks! Skin on or off?[p]Happy Thanksgiving to all,

  • TulsaMurph,
    On, but it won't be good to eat unless you make the changes at the end to crisp it up.

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