Smoking a turkey delivers an appetizing change of pace and flavor with an end product that is also eye-appealing. A smoked turkey has a rich pecan-brown color that gives your table a homey and festive flare. It also frees up your oven for other dishes. When choosing your 25 lb. turkey, plumper is better. A meatier turkey will offer a smoother smoked flavor. Take extra care when smoking your turkey to ensure the meat reaches a safe temperature for eating.
Step 1
Soak the hardwood chips in water for up to two hours before putting them in your smoker.
Step 2
Place a thermometer near the grate of the smoker. If you are using an electric smoker, plug it in and turn it on. If you are using a charcoal smoker, add the briquettes and light them. Wait until the grill temperature reaches 250 degrees Fahrenheit before putting the turkey in the smoker.
Step 3
Prepare your 25 lb. turkey by removing the giblets and neck from the inside of the bird. Check the neck cavity for the giblets and the chest cavity for the neck. Pat the turkey dry and smear it with vegetable oil. Insert a thermometer in the thickest part of the turkey thigh, being careful not to touch the bone.
Step 4
Line the smoker's water pan with foil and fill it with water. Place the foil-lined pan in the smoker. Place the turkey in the smoker on the grill. Adjust any vents as suggested by the manufacturer of your smoker.
Step 5
Remove your turkey from the smoker to the platter once the turkey's thermometer reaches 180 degrees. It may take up to 12 hours for your turkey to cook.
Tips and Warnings
- You will achieve better results smoking your turkey if you do not stuff it.
- Lifting the lid of your smoker adds about an extra 10 minutes to the cooking time. If the turkey's internal temperature has not reached 140 degrees after four hours, the turkey should be finished in the oven to ensure harmful bacteria does not contaminate the bird.
Things You'll Need
- Smoker, electric or charcoal
- Hardwood chips
- 2 thermometers
- Briquettes for charcoal smoker
- Lighter for charcoal smoker
- Foil
- Vegetable oil
- Water
- Large platter
