Easy Smoked Turkey Recipes

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EASY SMOKED TURKEY



Easy Smoked Turkey image

Smoked turkey is a delightful way to cook a turkey while relaxing. I know lots of people are a bit apprehensive about preparing their first smoked turkey. I have smoked over 100 and never has a bad one. The skin is beautifully tanned and the meat is so juicy.

Provided by TOM TROTTIER

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h20m

Yield 12

Number Of Ingredients 7

1 (12 pound) thawed whole turkey, neck and giblets removed
1 tablespoon chopped fresh savory
1 tablespoon chopped fresh sage
1 tablespoon salt
1 tablespoon ground black pepper
⅛ cup olive oil
½ cup water

Steps:

  • Rinse the turkey and pat dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub half the herb mix inside the turkey's cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. Rub olive oil over the entire turkey.
  • Light 20 charcoal briquettes and place half of them on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
  • Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side about every 1 1/2 hours. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. If open flames erupt when you open the lid, douse them with a drizzle of water or beer.
  • Smoke the turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees F (75 degrees C).

Nutrition Facts : Calories 692.5 calories, Carbohydrate 0.4 g, Cholesterol 264.5 mg, Fat 33.7 g, Fiber 0.2 g, Protein 90.7 g, SaturatedFat 9.5 g, Sodium 801.3 mg

EASY SMOKED TURKEY



Easy Smoked Turkey image

Every bit as good as any fancy meat store. We always buy an extra turkey when they're on sale, for this purpose. Makes great snacky food for when company's over, for sandwiches, game day--whatever. It will be a pretty pink color when done cooking. YUM! Note: Don't pay much attention to the nutritional info. Yes, the sodium will still be high, but this isn't taking into account that you're not actually eating all of this stuff.

Provided by Battle in Seattle

Categories     Whole Turkey

Time P2DT13h

Yield 10 serving(s)

Number Of Ingredients 6

1 (12 lb) whole turkey
1 cup pickling salt
2 cups morton's tender quick
10 tablespoons liquid smoke (about five ounces)
2 gallons water
2 tablespoons vegetable oil

Steps:

  • 1st Day: Remove turkey from freezer.
  • 2nd Day: Clean turkey and soak in marinade.
  • 3rd Day: Start baking.
  • While turkey is thawing out, prepare marinade. Add salt, tender quick and liquid smoke to a large, clean bucket. (A new mop-bucket or Rubbermaid container works well. DO NOT use metal!) Add water to bucket, and whisk well until granules are dissolved. Keep cool until turkey is ready.
  • The turkey must soak in the brine, completely submerged, for 24-36 hours.
  • When done marinating, rinse brine completely off under cold water. Dry completely with paper towels.
  • Spread skin with salad oil, covering all lightly. (Do not use butter!) Place breast side down in large roasting pan; do not cover.
  • Bake at 350 degrees F for one hour, then at 250 degrees F for 12 hours, or one hour per pound for smaller bird.
  • When done, cool 3-4 hours before cutting (it will be hard!), to let breast juices rest.

Nutrition Facts : Calories 661.5, Fat 34.7, SaturatedFat 9.4, Cholesterol 270.9, Sodium 11591.2, Protein 81.3

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