Web fill a large pot with two gallons of water.

How to smoke a small turkey. Preheat your smoker to 225°f. Slice an unpeeled orange and add the slices to the pot. Mix together the dry rub and rub it all over the bird.

Use a smoker box to add chips/chunks of wood to create a thin blue smoke. Stuff the cavity of the turkey with the apple, onion, lemon, and rosemary. Web gather your ingredients 1 turkey (preferring less than about 18 pounds/8 kg) brine if desired about 1 cup/240 ml of a good turkey rub fuel for your smoker (charcoal, propane, etc.) wood for smoke (chips, chunks, etc.) an aluminum drip pan a reliable meat thermometer aluminum foil three toothpicks something to baste the.

Bacteria can grow rapidly at temperatures between 40 and 140 degrees fahrenheit. Web pat the turkey dry with paper towels and then coat the entire turkey with a stick of butter softened to room temp. Place the turkey in the smoker and smoke for 30 minutes per pound.

Optional, but you can use them to tie up the legs. Web a turkey breast cooks in less time and is a great option for a smaller crowd, but the lean white meat doesn't make enough drippings for gravy. Important safety tips never thaw a turkey at room temperature.

Drain when ready to use. Pat dry with paper towels and let it sit on a large cookie sheet to air dry for up to 4 hours. Rub the olive oil all over the meat, then apply the seasoning blend all over the meat including in the cavity of the turkey.

Cook it at the right temperature (325°f), pick the right pellets (apple, pecan, and hickory are my favorites), and remove it when the breast reads 160°f internal temperature. Web preheat the smoker to 225 degrees. Below is a table that you can use to work out how long it will take to smoke a turkey.