Smoked Turkey Recipes

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TURKEY IN A SMOKER



Turkey in a Smoker image

This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking.

Provided by Doug Kacsir

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 10h20m

Yield 13

Number Of Ingredients 10

1 (10 pound) whole turkey, neck and giblets removed
4 cloves garlic, crushed
2 tablespoons seasoned salt
½ cup butter
2 (12 fluid ounce) cans cola-flavored carbonated beverage
1 apple, quartered
1 onion, quartered
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper
Calories625.2 calories
Carbohydrate9.8 g
Cholesterol225.1 mg
Fat31.7 g
Fiber0.7 g
Protein71.2 g
SaturatedFat11.6 g
Sodium1184.8 mg
Sugar7.6 g

Steps:

  • Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  • Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
  • Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

SMOKED TURKEY



Smoked Turkey image

This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!

Provided by Glenn

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 7h30m

Yield 18

Number Of Ingredients 3

1 (12 pound) whole turkey, neck and giblets removed
1 (20 pound) bag high quality charcoal briquettes
hickory chips or chunks
Calories447.2 calories
Cholesterol176.3 mg
Fat20.9 g
Protein60.4 g
SaturatedFat6.1 g
Sodium146.2 mg

Steps:

  • Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
  • Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
  • Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

SMOKED WHOLE TURKEY



Smoked Whole Turkey image

Provided by Bobby Flay

Categories     main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 6

1 fresh whole turkey (15 to 17 pounds), patted dry with paper towels
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup chicken stock
2 tablespoons honey
2 tablespoons apple cider vinegar

Steps:

  • Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
  • Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
  • Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
  • Place the turkey in the grill or smoker and cook for 45 minutes.
  • Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
  • Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

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