12 hrs 30 mins
Toby Jermain's Note:
My cousin, Mike Koury, taught me how to smoke turkey about 25 years ago, and I have been doing it ever since. This tastes great! The smell while smoking is guaranteed to drive your neighbors crazy!
My Private Note
Units: US | Metric
- 14 -16 lbs turkey, fresh or thawed completely
- 2 -3 tablespoons lemon & herb seasoning
- garlic granules
- salt & freshly ground black pepper
- 2 -3 tablespoons extra virgin olive oil
- 5 -6 wood chunks, hickory,applewood,oak,pecan,or other smoking hardwood,soaked in water at least overnight (not chips)
- 10 -15 lbs good quality charcoal (NOT self lighting, and DO NOT use charcoal lighter fluid!)
- 1This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com).
- 2If you don't own one, buy one.
- 3They are great.
- 4The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
- 5Save the neck and innards for making gravy, if desired.
- 6Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
- 7Do not stuff the turkey.
- 8If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
- 9Refrigerate until ready to start smoking.
- 10Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
- 11DO NOT USE CHIPS!
- 12Set your alarm clock for for about 12 hours before dinner.
- 13Prepare the smoker as follows.
- 14Place 10 pounds charcoal in the fire-pan.
- 15Light the charcoal just barely, but make sure it is enough to keep burning.
- 16(Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
- 17Place turkey on the rack above water-pan, cover smoker, and go back to bed.
- 18After about 6 hours, check the smoker.
- 19Stir up the charcoal and add a little more if necessary.
- 20Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
- 21It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
- 22It will be juicy and tasty.
- 23Obviously the smoking should be done outside.
- 24Smoking indoors can be hazardous to your health.
- 25If the weather is freezing or below, add about 2-3 hours to the cooking time.
- 26The turkey is done when the leg can be moved easily.
- 27Carve immediately before serving.
- 28Notes: I usually use hickory wood, though pecan or oak are also great.
- 29You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
- 30You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.
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Nutritional Facts for Smoked Turkey
Serving Size: 1 (639 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1301.0
- Calories from Fat 603
- Total Fat 67.0 g
- Saturated Fat 18.4 g
- Cholesterol 540.2 mg
- Sodium 516.4 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 162.2 g
The following items or measurements are not included:
lemon & herb seasoning