Preheat smoker to 180 degrees f.

Cooking a smoked turkey. Cool it down and pour it over the turkey legs. In a large stockpot, create the brine by combining 4 quarts of water with the salt, sugar, parsley, thyme, rosemary, bay leaves, crushed red pepper flakes and whole peppercorns. Add 3 to 5 coals to each side, about every 90 minutes.

Remove the liver, gizzard, heart, and neck from the body cavity. Grill turkey until darkly browned and cooked through, 2½ to 3 hours. Learn how to smoke a turkey, and get our best seasoning and storage tips, right here.

Coat a large disposable aluminum pan with cooking spray. Remove the turkey from the brine, making sure to get rid of any excess liquid. As a bonus, you can make the gravy ahead of time.

Web taste of home here’s a little secret: On a large baking sheet, place down a piece of aluminum foil large enough to wrap your smoked turkey drumsticks in. Web place in center of grill grate, over drip pan and between mounds of natural lump charcoal.

Preheat whatever type of grill you are using for indirect smoking at 225 degrees f. Cover the turkey with aluminum foil and cook for approximately 13 minutes per pound. Load the smoker with apple wood.

Load your smoker with aromatic wood chips and heat to 240 degrees f (115 degrees c). Web a fully cooked smoked turkey (thawed if previously frozen) olive oil; Toss ½ cup of soaked wood chops on each mound of coals.