Smoked Turkey
This low-fuss, oven-free method for Thanksgiving turkey results in a supremely moist bird with a lightly smoked taste and burnished, crispy skin. We also marinated the bird with citrus and herbs, which is important for infusing the meat with a depth of flavor.
Gallery
Recipe Summary test
Ingredients
Directions
Variations
INSTRUCTIONS FOR SMOKER
Replace steps 2 and 4 from the main recipe with the following instructions.
2. Fill bottom of smoker halfway with hardwood (lump) charcoal, keeping it away from air vents. Fill a chimney with charcoal and light. When coals are uniformly gray, pour over unlit charcoal and spread over bottom of grill, avoiding vents (for proper airflow). Add a 3-by-3-inch chunk of applewood (there's no need to soak it beforehand). Top with the water reservoir and fill halfway with water, then add top grate. Bring heat in smoker to between 300° and 325°; to achieve this temperature, start with bottom vents halfway open and top vent about a quarter of the way open. Maintain temperature 15 to 20 minutes, adjusting vents as needed (opening them creates more heat).
4. Place turkey on grate, cover, and cook until a thermometer inserted in thickest part of thigh (avoiding bone) registers 155°, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; cooking may take up to 3 hours, depending on size of bird). Maintain temperature throughout, adding more coals, stoking, and adjusting vents as needed (you will most likely need to add coals about once every 45 minutes). Remove from smoker; let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).
INSTRUCTIONS FOR KETTLE GRILL (SUCH AS WEBER 22-INCH)
Replace steps 2 and 4 from the main recipe with the following instructions.
2. Place a 9-by-13-inch disposable aluminum roasting pan in center of bottom rack. Open bottom vent of grill completely. Fill a chimney with charcoal and light. When charcoal is covered with gray ash, pour onto bottom grate of grill; push to one side. Add a 3-by-3-inch chunk of applewood (there's no need to soak it beforehand) on hot coals. Add top grate. Cover grill and heat to 300° to 325°; to achieve this temperature, start with bottom vent halfway open and top vent about a quarter of the way open. Maintain temperature 15 to 20 minutes, adjusting vents as needed (opening them creates more heat).
4. Place turkey on grate over side without coals. Cook, covered, until a thermometer inserted in thickest part of thigh registers 155°, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; cooking may take up to 3 hours, depending on size of bird). Maintain temperature throughout, adjusting vents as needed. Let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).