Easy Smoked Turkey

Easy Smoked Turkey

This smoked turkey rubbed with savory herbs is smoked over hickory wood chips in an outdoor grill for a tasty way to prepare your Thanksgiving turkey.

Preparation Time
20 mins
Cooking Time
4 hr
Total Time
4 hr 20 mins
Calories
693 Calories

Recipe Instructions

Step 1
Light 20 charcoal briquettes and place 10 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.
Step 2
Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain a temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side, about every 90 minutes. 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.
Step 3
Smoke 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 at least 165 degrees F (75 degrees C).
Step 4
Pat turkey dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub 2 tablespoons herb mixture inside the turkey cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining 2 tablespoons herb mixture underneath loosened skin. Rub olive oil over entire turkey.

Ingredients

  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon chopped fresh sage
  • 1 (12 pound) thawed whole turkey, neck and giblets removed
  • 1 tablespoon chopped fresh savory
  • 0.5 cup water
  • 0.125 cup olive oil
  • 2 (2-inch square) pieces hickory wood

Categories

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