How to Smoke a Turkey

Before getting started, gather the supplies you'll need to smoke your turkey. Decide if you'll be using a pellet smoker, charcoal smoker or electric smoker, how you'll baste the turkey and more. Here's what you'll need:

• One 12 to 14 pound turkey
• Brine or marinade if desired
• Smoker
• Fuel (propane, charcoal, etc.)
• Wood for smoker (flavored or not)
• Meat thermometer
• Drip pan

Smokers are available in electric, propane, charcoal or wood pellet varieties. While charcoal or wood pellets provide richer flavor, it’s quicker to heat and easier to control the temperatures in electric or propane smokers.

Prep the turkey as you normally would, removing giblets and neck. Always rinse the turkey and check for freshness.

Before placing the turkey in the smoker, rub with seasoning for flavor. Use the recipe included in this article or one of your own. This recipe calls for you to brine the bird overnight with a broth. Applying a rub under the skin gives the turkey the most flavor once it's cooked.

To prep the turkey:

1. Heat broth and a pinch of salt, sugar and lemon-pepper over medium heat until dissolved and well blended. Cool completely. Place the turkey inside a large stock pot and cover with brine. Soak in the refrigerator overnight, 8 to 12 hours.

2. Remove the turkey and pat dry. For moistness, work gently to spread butter underneath the skin.

3. Rub turkey with your favorite rubs. Allow to rest while pre-heating grill.

Turkey Rub:

• 1/4 cup salt
• 2 tbsp smoked paprika
• 1 tsp chili powder
• 1 tbsp ground pepper
• 1 tbsp garlic powder

Smoking a turkey requires patience, but the flavor is worth the wait. Keep in mind that a consistent temperature is crucial to a well-smoked turkey.

Set your smoker for 200 to 275 degrees Fahrenheit. For cooking time, about 30 minutes per pound. The size of the turkey affects the temperature. For example, a large turkey should be smoked at 275 degrees to ensure proper cooking.

The type of smoker also affects the cooking time and temperature.
Here are some common temperarures to keep in mind:

• Cooking at 235 degrees Fahrenheit: The turkey will take 30 to 35 minutes per pound.
• Cooking at 250 degrees Fahrenheit: The turkey will take 25 to 30 minutes per pound.
• Cooking at 275 degrees Fahreneheit: The turkey will take 20 to 25 minutes per pound.

A few other tips to consider:

• Before heating the smoker, place a drip pan under the grate. This will catch all drippings.
• Place the turkey on the center of the grill, directly above the drip pan.
• After your smoker has heated up, it's time to add wood chips. If you are using small wood chips, soak them in water first to slow down their burn time. This isn't necessary for larger wood chips. Then place the wood into the smoker.
• Check the temperature close to the end of cooking time. The meat thermometer should read at least 175 degrees to ensure the meat is thoroughly cooked. Check the temperature throughout the turkey to ensure that it's done.
• Once you have removed the turkey from the smoker, cover the turkey and allow 20 minutes of rest time before carving.

Finally, always factor in weather and elevation when cooking.

Once the smoker has cooled, take time for clean up.

Just like with regular grills, clean the smoker grates after each use using a wire brush and water. Wipe down other areas of the smoker and empty the bottom. Over time grease and debris can gather in the bottom.

• To prevent fires, clean the smoker out every few times after use.
• Wearing gloves, scrape the grease from the bottom of the smoker.
• Wipe down the bottom and sides with a paper towel, then apply a thin layer of vegetable oil around the bottom of the smoker to prevent rust.