Web 232 reviews 65 photos learn how to smoke a turkey with this great recipe.

Smoked turkey in smoker. Preheat your smoker to 225℉ (107℃). Then, to finish the bird and get it on the table, you raise the temperature up to 300 degrees fahrenheit. Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours.

Add 3 to 5 coals to each side, about every 90 minutes. A simple spice rub and the magical powers of the smoker are all you need to. Web thanksgiving side dish recipes drink pairings how to smoke a turkey smoking a whole turkey is easy when using the best smoked turkey recipe plus have 20 tips from a pitmaster to mastering the art of smoking a turkey!

Pour melted butter over top or place butter slices on breast, then tightly wrap in the aluminum foil. Web place seasoned turkey breast in the smoker furthest from heat source. Remove neck and giblets from turkey;

Reserve for another use or discard. Monitor the heat with a grill thermometer to maintain a temperature between 150 and 250 degrees f (65 to 120 degrees c); If you're using a grill, here's how to turn it into a smoker.

Uncover the turkey after 5 hours and increase the heat to 250ºf and smoke for an additional 1 hour or until the internal temperature of the thickest part of the turkey (the breast) reaches 165ºf. Uncover the turkey, then return it. Web smoking a turkey on a pellet grill.

Add your seasoned turkey breast to the grill and close the smoker. Place the turkey in the smoker and smoke for 30 minutes per pound. Then pat dry with paper towels.