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How to Smoke a Fresh Turkey

The Smoke Daddy Pellet Pro logo features a pig smoking a cigar, exuding a cool and sophisticated vibe
Smoked Turkey in Aluminum Pan
Holiday Delight: A Smoked Turkey Glistening in an Aluminum Pan
      Firstly, remove your turkey from it’s bag. Remove giblets and neck, season to taste (with your favorite BBQ rub, or salt, pepper, etc.) You can also put butter and stuff if desired.
      Preheat oven to 350 Farenheit.  When placing the turkey in the smoker it should be fully thawed and at room temperature. This could take an hour or so once thawed and removed from the refrigerator. If you put the turkey in cold or the smoker is not fully preheated times may vary.

Place Turkey in your smoker:

10-14 lbs:  3 to 3 1/2 half hours

15-18 lbs: 3 1/2 to 4 hours

19-22 lbs: 4 to 4 1/2 hours

23-26 lbs: 4 1/2 to 5 hours

27-29 lbs: 5 to 5 1/2 hours

30+ lbs: 5 1/2 to 6 hours

       These times are for unstuffed. If you plan on adding stuffing it will add an additional 30 minutes to your cooking time. These times are also approximate, every bird will cook different. turkey should not need to be basted, if you would like to baste your turkey do it about an hour before the bird is done. If you baste more than once, give an additional 10 minutes for each time you baste, most smokers take about 10-15 minutes to get back to temperature once the door is open for extended periods of time. The turkey is done once the bird reaches about 160-165 degrees farenheit. The turkey will continue an additional 5-10 degrees during the rest period. We definitely recommend using a trusted meat thermometer, don’t trust the pop up thermometers already inserted into the turkey. If you choose not to use a meat thermometer another good way to tell that it’s done is the meat on the drumstick will start to pull away from the drumstick bone. The juices should also run clear.
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