Uncover the turkey, then return it.

How to smoke a small turkey. Pour in a pint or two of apple juice. Place the turkey in the smoker and smoke for 30 minutes per pound. Web pat dry and set aside.

Use a little less if you decide to brine twine: I always plan an extra 30 minutes, just in case. Rub the olive oil all over the meat, then apply the seasoning blend all over the meat including in the cavity of the turkey.

Light the coals and wait for the temperature of the smoker to come to 240 degrees f (115 degrees c). Allow 30 minutes for every pound of turkey to become thawed. Drain when ready to use.

Next, in a separate bowl, add in the salt, cajun seasoning, paprika, cumin, garlic powder, and cayenne pepper (optional). Add a cup of salt and two cups of brown sugar. Place the turkey directly on the grill grates, breast side up.

The night before you want to smoke the turkey, be sure to brine it. Mix together the dry rub and rub it all over the bird. In a small bowl combine the paprika, garlic powder, italian seasoning, onion powder, salt, and pepper.

Use a smoker box to add chips/chunks of wood to create a thin blue smoke. Web whether you are making a smoked turkey for thanksgiving, christmas or for whatever, i hope this youtube video helps give you ideas on how to make a perfectly. As a bonus, you can make the gravy ahead of time.