Prepare the smoker and heat to 250 degrees fahrenheit.

Smoked turkey cook time. Stuff the large cavity of the bird with the remaining ingredients. Besides a smoker, there are a few other things you'll need to smoke your turkey. Make sure that you build your fire accordingly.

Web snip the inside of the breast bone and turn the turkey over. Web smoking a turkey on a pellet grill. For a juicy turkey, shoot for 160°f.

When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving. Mix the water in the cooler or container with a whisk, then set in the turkey breast. Monitor the smoker temperature at least hourly to ensure it stays between 225°f and 250°f.

Web at 240 degrees f, the turkey will need to cook for about 30 minutes per pound. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. Web cook the turkey to internal temperatures of 175° f to 180° f in the thigh and 170° f in the breast.

Reserve for another use or discard. If your turkey needs brining, do so 24 hours before it needs to be smoked. Web plan on about 45 minutes to an hour of smoking time per pound of turkey.”.

Spread butter under the turkey skin. Slide a meat thermometer or digital temperature probe into the thickest part of a turkey breast. Set the container in the fridge for 24 to 72 hours (for optimal results, aim for 72 hours).